Make this Szechuan Carrot Soup tonight to warm you from the inside out. Seasoned with pepper flakes, ginger and sesame oil this filling soup checks all the boxes. Complex flavour without a complex recipe!
I have absolutely nothing to say about Szechuan soup. Nothing. I have been sitting here on my couch for the last half hour trying to remember some sort of interesting story about Szechuan soup to lead into the recipe with. I do not have one. I do not even have an uninteresting story about Szechuan soup.
Here is what I can tell you about me and soup. I like it. The first soup I remember loving was Habitant Pea Soup with a stack of buttered Premium Plus crackers on the side and vinegar drizzled on top of the soup. The second soup I remember loving was a cream of asparagus soup that was served in the cafeteria of the first television station I worked at, CFMT. And that is all I can tell you about me and soup.
Yup.
Riveting post so far isn’t it?
So I might as well get right into it then.
This is soup so do not be frightened of it. It is quite literally impossible to screw up soup.
CARROT SOUP TIPS
- To peel ginger just scrape the skin away with a spoon. It the fastest, easiest way to do it.
- Have a leftover bag of those baby carrots? Use them up in soup.
- Want to add a little kick to ANY soup? Throw in 1/4 tsp of pepper flakes.
- Still saving up for a Vitamix? Use an inexpensive immersion blender. They work GREAT for so many things, soups especially.
Szechuan Carrot Soup Recipe
Ingredients
- 1 medium onion
- 2 stalks celery
- 1 clove garlic minced
- 1 tsp vegetable oil
- 1 lb carrots cut 1" (or baby carrots uncut)
- ½" fresh ginger peeled & sliced
- ¼ tsp pepper flakes
- 3 cups chicken broth
- 1 ½ Tbsps soy sauce
- ½ Tbsp peanut butter
- 1 tsp sugar
- 1 tsp Sesame Oil I use toasted
- 1 cup milk
- 4 tbsp sour cream
Instructions
- Cook the onion, celery and garlic in oil until the onion is softened.
- Grab yourself a fresh hunk of ginger. About 1/2 an inch is good for me, but you can add more (if you’re crazy like thaor less (if you’re crazy like that). Peel your knob of ginger, then slice it thinly.
- Add the sliced ginger to the softened onions along with about 1/4 tsp of red pepper flakes.
- Add the 3 cups of chicken broth to the pot which now includes onion, celery, garlic, ginger and pepper flakes.
- Add the carrots!
- Cover the pot and simmer until the carrots are tender.
- Remove pot from heat and add the remaining ingredients to the pot. (Soy Sauce, Peanut Butter, Sugar, Sesame Oil and Milk)
- Blend the soup with either an immersion or regular blender. Rewarm the soup on the stove if necessary, but be careful not to boil it because of the milk. If you don’t want to worry about the soup boiling (or calories) use whipping cream in place of milk.
- Serve the soup with a big dollop of sour cream on top.
Notes
- To peel ginger just scrape the skin away with a spoon. It the fastest, easiest way to do it.
- Have a leftover bag of those baby carrots? Use them up in soup.
- Want to add a little kick to ANY soup? Throw in 1/4 tsp of pepper flakes.
- Still saving up for a Vitamix? Use an inexpensive immersion blender. They work GREAT for so many things, soups especially.
- You can do WHATEVER you want to a soup recipe to make it your own. Like it hotter? Add more pepper flakes. Like it thinner? Add more broth or milk.
- Get hot pepper flakes in your eye? Rinse with milk. Yes. Seriously. Milk. Read about it here.
Nutrition
Garnish with a big dollop of sour cream! I forgot about the sour cream this time around and I’m still angry about it. As with any recipe feel free to change things up a bit, adding more or less of this and that. And if, by chance, something VERY exciting happens to you while making or eating this soup, let me know. Evidently I’m in need of a really good Szechwan Carrot Soup story.
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