Sichuan carrot soup is a delightful and flavorful dish that combines the bold flavors of Sichuan cuisine with the natural sweetness of carrots. Originating from the Sichuan province of China, this soup is known for its spicy, savory, and slightly sour taste profile. It is a vibrant and aromatic soup that tantalizes the taste buds and is sure to impress your family and friends. In this article, we will delve into the world of Sichuan carrot soup, exploring various recipes and providing step-by-step instructions to help you create this delicious soup in the comfort of your own kitchen. Whether you are a seasoned cook or a beginner looking to expand your culinary horizons, this guide will provide you with all the information you need to make an authentic and delectable Sichuan carrot soup.
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SZECHUAN CARROT SOUP
Make and share this Szechuan Carrot Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 2h
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.
- Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes.
- Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids).
- Return soup to pan and heat over low heat until hot, being careful not to let boil.
- Serve soup drizzled decoratively with sour cream mixture.
TRADITIONAL SZECHUAN-STYLE HOT AND SOUR SOUP WITH TOFU FRITTER
Provided by Ming Tsai
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Combine the pork with the sesame oil, soy, and cornstarch. Let stand for 30 minutes. In a hot stockpot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger, and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added. Add Tofu Fritters to each bowl of soup and serve.
- Preheat a fryer to 400 degrees F.
- In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger, and sausage. Season and fold into egg whites. Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands. Place in deep fryer and fry to golden brown, about 2 to 3 minutes. Drain on paper towels and season, place in soup, and immediately serve.
CARROT SOUP
This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.
Provided by Joan Carney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
- In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g
CARROT ZUCCHINI SOUP
Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them. -Joanne Novellino, Bayville, New Jersey
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 2-4 servings.
Number Of Ingredients 11
Steps:
- Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan., In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through.
Nutrition Facts : Calories 133 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 127mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.
SZECHUAN CHICKEN SOUP
This is one of my favorite soups. It is a pretty quick soup and uses lots of fresh ingredients. It is kind of fun to make because you make the base first and then ladle it over stir fried vegetables, raw bean sprouts, shredded cabbage and cilantro. The hot broth cooks the cabbage and everything else stays crisp tender. It is my own recipe made up from only my own cooking experiences and ideas so I am sure that there is nothing about it that is even close to authentic even if there is such a thing, but it is a good soup with lots of nice flavors and crisp fresh vegetables. Although the chow mien noodles and peanuts are listed as optional, I highly recommend them. They add so much depth to the soup. The stir fry noodles that I use are fresh. I can find them in the produce isle near the bean sprouts and egg roll wraps. The flavor that I prefer is Hot'N' Spicy. It is a Szechuan recipe after all and Szechuan is a spicy dish.
Provided by Karen From Colorado
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place water, chicken breasts, bay leaf, chilies, garlic, and soy sauce in a large soup pot or dutch oven; simmer until chicken is done. Cool enough to handle and remove the meat from the bones; dice into bite sized pieces and add back to the soup.
- Remove bay leaf and chilies and discard.
- Add water chestnuts, ground red pepper and ginger to the cooking liquid.
- Bring back to a boil and add stir fry noodles, and sauce packets; bring to a boil and simmer until noodles are done.
- Stir fry celery, carrots, sugar snap peas, and onions in olive oil until crisp tender; season with salt.
- Place an equal amount of bean sprouts, coleslaw mix, cilantro and vegetables into deep bowls.
- Ladle boiling hot soup over vegetables.
- Garnish with the chow mien noodles and peanuts.
- Feb. 15, 2009, Edited by the author of this recipe to add just in case others prefer the original: The last few times I have made this soup, I have taken to cooking the noodles separately in chicken broth and straining the broth into the rest of the soup base leaving the noodles mostly al dente in a separate dish to be added to each serving with the vegetables in step 6. Using boiling hot soup will ensure that your veggies and noodles will be hot and cooked, while the vegetables and cooled noodles cools the soup enough to eat comfortably. Using this technique also allows you to freeze the base for future meals without compromising the noodles after step 3 making this perfect for a OMAC. Don't worry about the water chestnuts. They will stand up beautifully to freezing and will make this soup a quick dish when time is limited. I have also started using extra crunchy peanut butter instead of peanuts. Dip your clean spoon into the jar of peanut butter and get a big heaping spoonful. Stir it into your hot soup before garnishing with chow mein noodles. This not only gives you a more enhanced peanut taste, but gives the soup a pleasant peanutty, creamy flavor. I have also been using a small amount of hot chili oil in the olive oil to stir fry with instead of chilies. I like the taste and you can control the heat factor easier. I like to sear the seasoned chicken breasts in it before cutting it into bite size pieces before stir frying the vegetables.
Nutrition Facts : Calories 198.7, Fat 2.9, SaturatedFat 0.8, Cholesterol 15.5, Sodium 418, Carbohydrate 36, Fiber 6.8, Sugar 11.6, Protein 11
SZECHUAN CARROT SOUP
Number Of Ingredients 13
Steps:
- 1. In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. 2. Add carrots, ginger, chile flakes, and broth. Simmer, covered, until carrots are very tender, about 45 minutes. 3. Stir in remaining ingredients and purée mixture in batches. Return soup to pan and heat over low heat until hot, being careful not to let boil.
Tips:
- Choose the right carrots for the soup. Look for fresh, young carrots that are sweet and tender.
- Don't overcook the carrots. The carrots should be cooked until they are tender but still have a bit of a bite to them.
- Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality broth that is flavorful and well-seasoned.
- Add some spice to the soup with Sichuan peppercorns. Sichuan peppercorns have a unique flavor that is both spicy and numbing. They add a delicious complexity to the soup.
- Garnish the soup with fresh cilantro and green onions. The cilantro and green onions add a pop of color and flavor to the soup.
Conclusion:
Sichuan carrot soup is a delicious and easy-to-make soup that is perfect for a cold day. The soup is packed with flavor and nutrients, and it's sure to please everyone at the table. So next time you're looking for a quick and easy soup recipe, be sure to try Sichuan carrot soup.
- Choose the right carrots for the soup. Look for fresh, young carrots that are sweet and tender.
- Don't overcook the carrots. The carrots should be cooked until they are tender but still have a bit of a bite to them.
- Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality broth that is flavorful and well-seasoned.
- Add some spice to the soup with Sichuan peppercorns. Sichuan peppercorns have a unique flavor that is both spicy and numbing. They add a delicious complexity to the soup.
- Garnish the soup with fresh cilantro and green onions. The cilantro and green onions add a pop of color and flavor to the soup.
Conclusion:
Sichuan carrot soup is a delicious and easy-to-make soup that is perfect for a cold day. The soup is packed with flavor and nutrients, and it's sure to please everyone at the table. So next time you're looking for a quick and easy soup recipe, be sure to try Sichuan carrot soup.
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