I was traveling with a friend in the fall, and we had a wonderful dinner at Beverly's at the Lake Coeur d'Alene Resort. We enjoyed a wonderfully unique and distinctive Szechuan carrot soup. We were told they did not give out recipes, but I would love to have this one. - Priscilla Hoffer, Glendale, Calif.

Dear Priscilla: Beverly's was happy to share its recipe, which we've adapted below.

BEVERLY'S SZECHWAN CARROT SOUP

1/4 cup sesame oil

2 pounds carrots, chopped

1 large onion, diced

2 tablespoons garlic, chopped

2 tablespoons grated fresh ginger (from a roughly 4-inch piece)

1 tablespoon Thai red curry paste, more to taste

2 quarts chicken broth

1 cup unsweetened coconut milk

1/2 cup peanut butter

1/2 cup sugar

1/2 quart heavy cream

Salt and pepper

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.

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 puree.

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.

Season with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste. Makes about 3 quarts, 10 to 12 servings.

Nutrition per each of 12 servings: calories 356; protein 5 g; carbohydrates 22 g; fiber 3 g; fat 29 g; saturated fat 14 g; cholesterol 58 mg; sugar 15 g; sodium 933 mg.

NOTE: Adapted from Beverly's at the Coeur d'Alene Resort along 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.