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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 217.1
  • Total Fat: 9.4 g
  • Cholesterol: 6.8 mg
  • Sodium: 1,651.5 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 13.8 g

View full nutritional breakdown of Szechuan Carrot Soup calories by ingredient
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Szechuan Carrot Soup

Submitted by: MOKEONTHEMOVE

Introduction

From recipezaar.com (copied from Manchester Highlands Inn, Manchester, Vermont)

It is usually served with a garnish of heavy cream mixed with sour cream, but I leave this off and it is just as delicious!

SERVES 4
From recipezaar.com (copied from Manchester Highlands Inn, Manchester, Vermont)

It is usually served with a garnish of heavy cream mixed with sour cream, but I leave this off and it is just as delicious!

SERVES 4

Number of Servings: 4

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

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Directions

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 root, 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, puree mixture in batches (use caution when blending hot liquids).
4. Return soup to pan and heat over low heat until hot, being careful not to let boil.
5. Serve soup drizzled decoratively with sour cream mixture.



Number of Servings: 4

Recipe submitted by SparkPeople user MOKEONTHEMOVE.






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