Best Szechuan Carrot Soup Recipes

SZECHUAN CARROT SOUP

Szechuan Carrot Soup image

Make and share this Szechuan Carrot Soup recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 2h

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 15

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
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
2 tablespoons heavy cream
1/4 cup sour cream, mixed with the cream

Steps:

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.

SZECHUAN CARROT SOUP

SZECHUAN CARROT SOUP image

Number Of Ingredients 13

Ingredients

1 onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 teaspoon vegetable oil
1 pound carrots, cut into 1-inch pieces
a 1-inch piece fresh ginger, peeled and sliced thin
1/4-1/2 teaspoon hot chile flakes
3 cups chicken broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut or almond butter
1 teaspoon sugar
1 teaspoon Asian sesame oil
1 cup milk

Steps:

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, chile flakes, and broth. Simmer, covered, until carrots are very tender, about 45 minutes. 3. Stir in remaining ingredients and purée mixture in batches. Return soup to pan and heat over low heat until hot, being careful not to let boil.

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