Dear SOS: I was travelling with a friend in the fall, and we had a wonderful dinner at Beverly’s at the Lake Coeur d’Alene Resort. We enjoyed a wonderfully unique and distinctive Szechuan carrot soup. We were told they did not give out recipes, but I would love to have this one.
Dear Priscilla: Beverly’s was happy to share its recipe, which we’ve adapted below.
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 purée.
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.
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