Szechuan Carrot Soup

Total Time
2hrs
Prep
30 mins
Cook
1 hr 30 mins

Excellent recipe from the Manchester Highlands Inn, Manchester, Vermont

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Ingredients

Nutrition

Directions

  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.