Szechuan Carrot Soup

From: Patti C

On Nov 18, 2009

Delicious! I did everything exactly as you instructed and it turned out great. We didn't use the garnish, however, because we're watching the calories but the soup didn't really need it. We also baked a couple of potatoes and cut them into cubes and added a few chunks into the soup to fill us up quicker. The only thing that would make the recipe better was to have more of an exact measurement for the ginger. Thanks Mille for an easy, nutritious soup!

From: Chef #823879

On Nov 8, 2009

Yummy! This was so good, even though I cooked it uncovered by accident, and all the water boiled away and I had to add more at the end when I realized my mistake. Even though it's delicious like this, the only change I would make is to use a teeny bit less peanut butter and a little more soy sauce (or just salt). I also used a Chinese leek instead of celery. But it's still worth 5 stars! PS- not to get too wordy, but I live in China and the all of the fresh vegetables together only cost me 50 cents. So it's also awesome because it's so affordable!

From: Daydream

On Jul 17, 2006

My husband loved this soup, but although it was very tasty, I was a little disappointed. I somehow expected more, some 'wow' factor that was missing. I usually love (toasted) sesame oil in recipes, but to my taste, this tiny amount was dominant over other flavours. Next time I'll try a half tspn. Perhaps I'll added or garnish it with some chopped cilantro, or even some chopped chives, too.

From: stazz

On Feb 23, 2005

rave reviews on this one! a really nice combination of flavours. i used my trusty stick blender, rather than a bar blender. i didn't have any sour cream on hand, so i just had a glass of milk with it. helped clean the palatte, and cut the richness a bit.