Szechwan Carrot Soup

By Bostoncook

Ingredients

• Garnish:
• 1 onion, chopped
• 1 rib celery, chopped
• 1 clove garlic, minced
• 1 tsp vegetable oil
• 1 lb carrots, in 1" pieces
• 1 piece ginger, peeled and sliced
• 1/8 tsp red pepper flakes
• 3 cups chicken broth
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp peanut butter
• 1 tsp sugar
• 1 tsp sesame oil
• 1 cup milk
• 2 tbsp heavy cream
• 1/4 cup sour cream, mixed with the cream

Details

Servings 4

Preparation

Step 1

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, gingerroot, 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, purée 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.

Notes: This was very good and very easy. But a little too creamy without any texture to it - next time wouldn't puree as much and would add some crunch - scallions or something. Very, very good.