Total Time
Prep 30 mins
Cook 1 hr 30 mins

Excellent recipe from the Manchester Highlands Inn, Manchester, Vermont

Ingredients Nutrition


  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 root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes.
  3. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids).
  4. Return soup to pan and heat over low heat until hot, being careful not to let boil.
  5. Serve soup drizzled decoratively with sour cream mixture.


Most Helpful

This soup is wonderful! I love carrot soup and this was better than any I have had. The red pepper adds a little zip without making it hot. I used half and half instead of the milk because I had some in the refigerator. I will definately be making this often.

Judith October 25, 2002

This is a pretty good soup recipe. I would agree with a couple of the other reviewers, that is a lot of sesame oil, so I cut it in half, and it was still a bit strong. I also, doubled the garlc, reduced the peanut butter to 1 tablespoon, and also added a bit of marsala wine. IMPORTANT: if you let this boil once the milk is in it it will curdle, so make sure you watch that. :)

Red Maven April 06, 2010

Delicious! I did everything exactly as you instructed and it turned out great. We didn't use the garnish, however, because we're watching the calories but the soup didn't really need it. We also baked a couple of potatoes and cut them into cubes and added a few chunks into the soup to fill us up quicker. The only thing that would make the recipe better was to have more of an exact measurement for the ginger. Thanks Mille for an easy, nutritious soup!

Patti C November 18, 2009

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