I first discovered Szechuan pepper in Bon Appetit’s recipe for Spicy Pork and Mustard Greens Soup. With its warm, peppery flavor that slowly builds, it’s usually used in fatty dishes -- but I thought its citrus overtones would be perfect for this light, yet seasonal soup with carrots and butternut squash. Hypothesis confirmed!
I drizzled some nutty lemon-tahini dressing on top. If you don't want a whole batch, just mix a little bit of tahini with lemon juice and olive oil, and season with salt and pepper. —Kallee Lins
Test Kitchen Notes
Carrot-ginger soup is a staple, and this one is no different. There are lots of ingredients going on: butternut squash, apple, and cumin. I love the addition of cumin because it gives a depth of flavor that is needed. Otherwise, the carrots and ginger shine through as the dominant flavors in the dish. The author doesn't state what kind of apple to use, but I had Granny Smith on hand -- I wonder if a sweeter apple might add a bit more sugar to the recipe to balance the flavors even more. —DeannaMarie