Spicy Szechuan Carrot Ginger Soup
Indulge in the warmth and zest of this Spicy Szechuan Carrot Ginger Soup, a vibrant blend of fresh carrots, aromatic spices, and creamy textures. Perfect for a cozy lunch or a light snack, this recipe showcases the rich flavors of Szechuan cuisine with a delightful hint of heat from red pepper flakes. The combination of peanut butter and coconut milk creates a luscious and satisfying base that's both comforting and invigorating. Share this delightful soup with family and friends, and enjoy the complex flavors that come together in every spoonful!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
onion
1 medium (chopped)
celery rib
1 (chopped)
garlic clove
1 (minced)
vegetable oil
1 teaspoon (none)
carrot
1 lb (cut into 1-inch pieces)
fresh gingerroot
3/4 inch (peeled and sliced thin)
hot red pepper flakes
1/8 teaspoon (none)
chicken broth
3 cups (none)
soy sauce
1 1/2 tablespoons (none)
creamy peanut butter
1 1/2 tablespoons (none)
sugar
1 teaspoon (none)
sesame oil
1 teaspoon (none)
milk
1 cup (none)
heavy cream
2 tablespoons (none)
sour cream
1/4 cup (mixed with cream)
Instructions
1
1. In a large heavy saucepan, heat the vegetable oil over medium-low heat.
2
2. Add the chopped onion, celery, and minced garlic. Sauté for about 5-7 minutes, or until the onion is softened and translucent.
3
3. Stir in the carrot pieces, thinly sliced ginger, and hot red pepper flakes. Cook for a couple more minutes to enhance the flavors.
4
4. Pour in the chicken broth, bring to a gentle simmer, and cover the pan. Cook for about 45 minutes, or until the carrots are very tender.
5
5. After the carrots are tender, stir in the soy sauce, creamy peanut butter, sugar, sesame oil, milk, and heavy cream.
6
6. Blend the soup in batches using a blender or food processor until smooth, being cautious with the hot liquid.
7
7. Return the pureed soup to the saucepan and heat it over low heat, stirring gently, until warmed through. Do not let it boil.
8
8. Before serving, mix the sour cream with the cream in a small bowl. Ladle the soup into bowls and drizzle the sour cream mixture decoratively on top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Szechuan Carrot Ginger Soup?
It is a vibrant, creamy soup made from fresh carrots and aromatic spices, featuring the bold flavors of Szechuan cuisine with a hint of heat.
How much heat does this soup have?
The soup has a moderate heat level derived from 1/8 teaspoon of hot red pepper flakes and fresh gingerroot.
Can I make this soup vegan?
Yes, you can substitute the chicken broth with vegetable broth and replace the milk, heavy cream, and sour cream with coconut milk or a plant-based alternative.
What type of peanut butter should I use?
The recipe calls for 1.5 tablespoons of creamy peanut butter to create a luscious and satisfying base.
How long do the carrots need to cook?
The carrots should be simmered in the chicken broth for about 45 minutes until they are very tender.
Is fresh ginger required for this recipe?
Yes, the recipe specifically uses 3/4 inch of fresh gingerroot, peeled and sliced thin, for the best aromatic flavor.
How do I prepare the garnish for this soup?
The garnish is made by mixing 1/4 cup of sour cream with a little bit of cream, which is then drizzled decoratively on top of each bowl.
What equipment is needed to make the soup smooth?
You will need a blender or food processor to puree the soup in batches after the carrots have softened.
What is the role of sesame oil in this recipe?
One teaspoon of sesame oil is added toward the end of the cooking process to provide a rich, nutty aroma characteristic of Szechuan dishes.
How many carrots do I need?
The recipe requires 1 lb of carrots, cut into 1-inch pieces.
Can I substitute the soy sauce?
If you need a gluten-free option, you can substitute the soy sauce with tamari or coconut aminos.
What should I do if the soup is too thick after blending?
You can thin the soup by adding a little more milk or chicken broth until you reach your desired consistency.
Can this soup be frozen?
While you can freeze it, the dairy components like milk and cream may separate upon thawing; it is best enjoyed fresh or stored in the fridge for 3-4 days.
Why shouldn't I let the soup boil after adding the dairy?
Boiling can cause the milk and heavy cream to curdle or break, affecting the smooth texture of the soup.
How much garlic is in the recipe?
The recipe calls for 1 minced garlic clove.
What is the first step in making this soup?
The first step is to heat vegetable oil in a large heavy saucepan and sauté chopped onion, celery, and minced garlic.
Is there any sugar in this recipe?
Yes, 1 teaspoon of sugar is added to help balance the spicy and savory flavors.
What kind of oil is best for sautéing the vegetables?
Vegetable oil is recommended for its neutral flavor and high smoke point.
Can I use almond butter instead of peanut butter?
Yes, almond butter or cashew butter can be used as a substitute, though it will slightly alter the traditional Szechuan flavor profile.
How do I sauté the onions and celery?
Sauté them over medium-low heat for about 5-7 minutes until the onion is softened and translucent.
What liquid provides the base for the soup?
The base is primarily made of 3 cups of chicken broth and 1 cup of milk.
Can I add extra vegetables?
Yes, red bell peppers or sweet potatoes would complement the carrot and ginger flavors well.
How do I avoid splashes when blending hot soup?
Blend in small batches and ensure the blender lid is secure, perhaps holding a kitchen towel over the top for safety.
What is the purpose of the celery rib?
The chopped celery rib adds a subtle savory depth to the aromatic base of the soup.
Is this soup suitable for a light lunch?
Absolutely, it is described as perfect for a cozy lunch or a light snack.
How much soy sauce is added?
The recipe uses 1.5 tablespoons of soy sauce for saltiness and umami.
Can I use ground ginger instead of fresh?
While fresh is preferred, you can use about 1/4 to 1/2 teaspoon of ground ginger if fresh is unavailable.
How much heavy cream is used?
The recipe uses 2 tablespoons of heavy cream in the soup and a little extra mixed with the sour cream for the garnish.
Should the soup be served hot or cold?
This Spicy Szechuan Carrot Ginger Soup is intended to be served warm.
What makes this soup 'Szechuan' style?
The combination of ginger, garlic, soy sauce, sesame oil, and red pepper flakes gives it a flavor profile inspired by Szechuan cuisine.