Szechuan Carrot Soup
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“Excellent recipe from the Manchester Highlands Inn, Manchester, Vermont”
Szechuan Carrot Soup
2 recipe photos
Chef's Note
“Excellent recipe from the Manchester Highlands Inn, Manchester, Vermont”
READY IN:2hrs |
SERVES:4-6 |
YIELD:6 cups |
UNITS:US |
Ingredients Nutrition
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 1 teaspoon vegetable oil
- 1 lb carrot, cut into 1-inch pieces
- 3⁄4 inch 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 peanut butter
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 cup milk
Garnish
- 2 tablespoons heavy cream
- 1⁄4 cup sour cream, mixed with the cream
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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Szechuan Carrot Soup