This distinctive soup is from Beverly's at the Lake Coeur d'Alene Resort in Idaho.
Beverly's Sichuan Carrot Soup
1/4 cup sesame oil
2 pounds carrots, peeled and chopped
1 large onion, diced
2 tablespoons garlic, chopped
2 tablespoons grated fresh ginger
1 tablespoon Thai red curry paste, more to taste
2 quarts chicken broth
1 cup canned coconut milk
1/2 cup peanut butter
1/2 cup sugar
1/2 quart heavy cream
Salt and ground black pepper
In a heavy-bottomed stock pot, heat the oil over medium-low heat until hot. Stir in the carrots and onions, and cook until the vegetables are softened, about 15 minutes. Stir in the garlic and cook until aromatic, about 1 minute.
Stir in the ginger, red curry paste and chicken broth, and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from the heat and puree.
Add the coconut milk, peanut butter, sugar and cream, whisking until fully incorporated and smooth. Bring to a boil, stirring occasionally. Reduce the heat to a gentle simmer and continue to cook until the soup thickens, about 15 minutes, stirring occasionally.
Season with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste.
Makes 10 to 12 servings.
Food on 01/21/2015