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Beverly’s Szechwan carrot soup

Time 1 hour 30 minutes
Yields Makes about 3 quarts, serves 10 to 12
Beverly’s Szechwan carrot soup
(Kirk McKoy / Los Angeles Times)
1

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.

2

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.

3

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.

4

Season with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste.

Adapted from Beverly’s at the Coeur d’Alene Resort on Lake Coeur d’Alene in Idaho. Thai red curry paste can be found at Thai markets and select well-stocked supermarkets and cooking stores, as well as online.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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