Szechuan Carrot Soup

1. 1

   In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.

2. 2

   Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes.

3. 3

   Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids).

4. 4

   Return soup to pan and heat over low heat until hot, being careful not to let boil.

5. 5

   Serve soup drizzled decoratively with sour cream mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.