Ingredients
-
1
-
1
-
1
-
1
-
1
-
3/4
-
1/8
-
3
-
1 1/2
-
1 1/2
-
-
-
-
-
Directions
Szechuan Carrot Soup, Excellent recipe from the Manchester Highlands Inn, Manchester, Vermont, My SIL made this long ago and I loved it. I’m glad I remembered it. Very easy to make AND eat, very important as I am learning to navigate braces on the home stretch to Medicare ?? I didn’t change a thing in the cooking, but I topped it with nonfat Greek yogurt to boost the protein. Delicious!, This is a great recipe. The only change I made was to use chipotle chili oil (we have a local chili oil here called Chili Beak, which has an amazing smoky flavor) in place of the crushed red pepper.
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Steps
|
1
Done
|
In a Large Heavy Saucepan Cook Onion, Celery, and Garlic in Oil Over Moderately Low Heat, Stirring, Until Onion Is Softened. |
|
2
Done
|
Add Carrots, Ginger Root, Red Pepper Flakes, and Broth and Simmer, Covered, Until Carrots Are Very Tender, About 45 Minutes. |
|
3
Done
|
Stir in Remaining Ingredients and, in a Blender or Food Processor, Puree Mixture in Batches (use Caution When Blending Hot Liquids). |
|
4
Done
|
Return Soup to Pan and Heat Over Low Heat Until Hot, Being Careful not to Let Boil. |
|
5
Done
|
Serve Soup Drizzled Decoratively With Sour Cream Mixture. |
