Szechwan-style Creamy Carrot Soup

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A warming and soothing soy comfort food, this simple soup is healthy, beautiful and loaded with beta carotene.


  • 2 tablespoons peanut or canola oil
  • 1 onion, chopped
  • 14 cup chopped celery
  • 2 fresh garlic cloves, minced
  • 1 pound carrots, cut into 1-inch pieces
  • 34 inch fresh ginger root, peeled and chopped fine
  • 18 teaspoon red pepper flakes
  • 2 12 cups low-sodium chicken broth
  • 1 tablespoon wheat-free tamari soy sauce (or to taste)
  • 2 tablespoons raw almond butter or peanut butter
  • 1 teaspoon toasted sesame oil
  • 1 12 cups Organic Valley Soy milk (Unsweetened or Vanilla)
  • chopped fresh cilantro
  • Organic Valley Sour Cream (optional)


1. Heat peanut oil in a large, heavy saucepan over medium-low flame. Add onion, celery, and garlic; cook, stirring often, until onion is softened.

2. Add carrots, ginger root, red pepper flakes, and broth. Cover and simmer until carrots are very tender, 20-30 minutes.

3. Stir in tamari, almond butter, sesame oil and soy milk. Use an immersion blender, standing blender or food processor to puree the soup. (Exercise caution with the hot liquids.) Reheat soup over low flame, being careful not to let it boil.

4. Garnish each bowl with fresh cilantro and (if you wish) a dollop of sour cream.

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