Szechuan Carrot Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 1 teaspoon vegetable oil
• 1 lb carrot, cut into 1-inch pieces
• 1 3/4 inches piece 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 almond butter
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• 1 cup coconut milk
• 1/4 cup sour cream, mixed with (optional)
• 2 tablespoons heavy cream (optional)

Recipe

• 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; simmer, covered, until carrots are very tender, about 45 minutes.
• 3 stir in remaining ingredients and in a blender 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.