Szechuan Carrot Soup

READY IN: 2hrs
Recipe by Millereg

Excellent recipe from the Manchester Highlands Inn, Manchester, Vermont

Top Review by Judith

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.

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.

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