Distinctive flavors from the cuisine of Sichuan province in China—peanut, sesame, hot red pepper, ginger and garlic—play against a backdrop of sweet carrots in this beautiful burnished-orange soup.

Makes 6 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 3/4 hours (including chilling)

EASE OF PREPARATION: Easy

1 teaspoon canola oil
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
3 cups reduced-sodium chicken broth
1 pound carrots (5-6 medium), chopped
1 3/4-inch piece ginger, peeled and cut into thin slices
1/4-1/2 teaspoon crushed red pepper
2 tablespoons lime juice
1 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons smooth natural peanut butter
2-3 teaspoons sugar
1 teaspoon sesame oil
1 cup nonfat milk
1/4 teaspoon salt
Freshly ground pepper to taste
1 tablespoon chopped scallions for garnish

1. Heat canola oil in a large saucepan over medium heat. Add onion, celery and garlic and cook, stirring, until softened, 3 to 5 minutes. Add broth, carrots, ginger and crushed red pepper and bring to a boil. Reduce heat to low and simmer, covered, until the carrots are very tender, 20 to 30 minutes.
2. Pour the mixture through a strainer set over a large bowl. Transfer the solids to a food processor or blender and add lime juice, soy sauce, peanut butter, sugar and sesame oil; puree, adding some of the cooking liquid as needed for a smooth consistency. Transfer the puree to the bowl of cooking liquid and stir in milk. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with scallions.

NUTRITION INFORMATION: Per serving: 112 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 15 g carbohydrate; 6 g protein; 3 g fiber; 406 mg sodium; 383 mg potassium.
Nutrition bonus: Vitamin A (230% dv).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 other carbohydrate, 1 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.