Carrot-ginger zinger soup
Alcoholic beverages
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!
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<br />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.
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