I have absolutely nothing to say about Szechwan soup. Nothing. I have been sitting here on my couch for the last half hour trying to remember some sort of interesting story about Szechwan soup to lead into the recipe with. I do not have one. I do not even have an uninteresting story about Szechwan 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.
Riveting post so far isn’t it?
So I might as well get right into it then. Oh! I just remembered … the last time I had this soup, while the carrots were cooking I went next door to visit my elderly neighbours. They are both since deceased. May they rest in peace. It has apparently been a very long time since I’ve made this soup.
Szechwan Carrot Soup
1 medium onion
2 stalks celery
1 garlic clove, minced
1 tsp vegetable oil
1 lb carrots, cut 1″ (or baby carrots uncut)
1/2″ piece of fresh ginger (peeled & sliced)
1/4 tsp pepper flakes
3 cups chicken broth
1 1/2 Tbsps soy sauce
1/2 Tbsp peanut butter
1 tsp sugar
1 tsp Sesame Oil (I use toasted)
1 cup milk
Roll your sleeves up here we go!
Chop up your onions, celery and garlic.
Cook the onion, celery and garlic in oil until the onion is softened. Meanwhile …
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 that) or less (if you’re crazy like that).
Peel your knob of ginger, then slice it thinly. The easiest way to peel ginger, is to just scrape the skin off with a spoon. Add the sliced ginger to the softened onions along with …
… about 1/4 tsp of red pepper flakes. More if you like it hot, less if you don’t. Are you sensing a pattern here?
Measure out 3 cups of chicken broth. It’s probably right about here where you think … but karen … i thought you made all your own stock. that stuff looks almost as if it’s coming out of a box. Yes, um, well … if I’m running low I save the good stuff for gravies and sauces. The stuff in the box is organic if that makes you judge me less. Dirty old judgers.
Add the broth to the pot which now includes onion, celery, garlic, ginger, pepper flakes and TA-DA … the star of the show, carrots!
Cover the pot and simmer until the carrots are as tender as, um … something very tender. Silly Putty! Would that do? Simmer until they’re as tender as Silly Putty. Jeez … I’m really off today, aren’t I? About 30 minutes.
Remove pot from heat.
Add the remaining ingredients to the pot. Soy Sauce, Peanut Butter, Sugar, Sesame Oil and Milk. Keep a close eye on your almost finished soup while you look for your blender. This is very important.
As you can see … I did not take my own advice and my soup has been partially pilfered. There has been a definite infiltration here.
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 ’cause of the milk.
Garnish with a big dollop of sour cream! I forgot about the sour cream 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.