Szechuan Carrot Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 1 teaspoon vegetable oil
- 1 lb carrot, cut into 1-inch pieces
- 1 3⁄4 inches piece fresh gingerroot, peeled and sliced thin
- 1⁄8 teaspoon hot red pepper flakes
- 3 cups chicken broth
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons creamy almond butter
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 cup coconut milk
-
Garnish (optional)
- 1⁄4 cup sour cream, mixed with (optional)
- 2 tablespoons heavy cream (optional)
directions
- In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.
- Add carrots, ginger root, red pepper flakes, and broth; simmer, covered, until carrots are very tender, about 45 minutes.
- Stir in remaining ingredients and in a blender puree mixture in batches (use caution when blending hot liquids).
- Return soup to pan and heat over low heat until hot, being careful not to let boil.
- Serve soup drizzled decoratively with sour cream mixture.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am good people!