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Szechuan Carrot Soup Recipe

Indulge in this award-winning Szechuan Carrot Soup recipe, a culinary gem from the Manchester Highlands Inn in Manchester, Vermont. This vibrant and flavorful soup boasts tender carrots, aromatic spices, and a creamy finish. Perfect for a cozy night in or an elegant dinner party!

Prep Time 20 mins
Cook Time 120 mins
Calories 245.6 kcal
Protein 19g
Rating 4.7 (19 Reviews)
Szechuan Carrot Soup 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Szechuan Carrot Soup

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How to Make Szechuan Carrot Soup

  1. In a large heavy saucepan, sauté the chopped onion, celery, and minced garlic in 2 tablespoons of vegetable oil over moderately low heat for about 5-7 minutes, stirring frequently, until the onion is softened and translucent.
  2. Add the chopped carrots, minced ginger, red pepper flakes, and vegetable broth to the saucepan. Bring to a simmer, cover, and cook for 45 minutes, or until the carrots are very tender.
  3. Remove from heat and stir in the sour cream, soy sauce, rice vinegar, sesame oil, and Sichuan peppercorns (if using). Season with salt and pepper to taste.
  4. Carefully transfer the soup in batches to a blender or food processor and puree until smooth. (Note: Always vent the lid to prevent pressure build-up.)
  5. Return the pureed soup to the saucepan and heat over low heat until warmed through. Be careful not to boil.
  6. Serve hot, drizzled decoratively with a dollop of sour cream or a swirl of extra sesame oil.

Nutrition Information (Approximate per serving)

Sodium

45 g

Sugar

38g

Fat

30g

Carbs

6g

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Starters Soups, Stews & Chilis Main Courses Main Dish / Dinner Side Dishes Vegetarian Proteins Asian Chinese The Americas American Healthy Vegetarian Gluten Free Fall Recipes

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