Felice Friese wrote:
>
> What the hell, you might as well have the complete recipe. BTW, it has
> peanut butter and not peanuts, if it makes a diff to you. The original
> recipe called for milk but you can go up the scale, of course.
>
> SZECHUAN CARROT SOUP
>
> 1 medium onion, chopped
> 1 celery rib, chopped
> 1 garlic clove, minced
> 1 teaspoon vegetable oil
> 1 pound carrots, cut into 1-inch pieces
> 3/4-inch piece pf ginger root, peeled and sliced thin
> 1/8 teaspoon dried red pepper flakes
> 3 cups chickebn broth
> 1 1/2 tablespoons soy sauce
> 1 1/2 tablespoons creamy peanut butter
> 1 teaspoon superfine sugar
> 1 teaspoon sesame oil
> 1 cup milk or light cream
>
> Cook onion, celery and garlic in oil, stirring, until completely softened.
> Add carrots, ginger root, pepper flakes and broth; simmer, covered, until
> carrots are very tender (about 45 minutes). Stir in remaining ingredients
> and puree. Return soup to pan and heat until hot, being careful not to boil.
>
> Felice

This sounds good too. My soup turned out pretty good, but not
spectacular. I added salt and freshly ground pepper, about a tsp. of
dried orange peel (couldn't taste it though) and some crushed dried
tarragon. I didn't try the curry powder though, since I'm not fond of
curry. .........Sharon