Szechuan Carrot Soup

Recipe by Millereg
READY IN: 2hrs
SERVES: 4-6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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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 and simmer, covered, until carrots are very tender, about 45 minutes.
  • Stir in remaining ingredients and, in a blender or food processor, 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.
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