Szechwan-style Creamy Carrot Soup
A warming and soothing soy comfort food, this simple soup is healthy, beautiful and loaded with beta carotene.
Prep Time: 0:10
Total Time: 0:50
Servings: 4
Ingredients:
2 tablespoons peanut oil or canola oil
1 medium onion, chopped
1/4 cup chopped celery
2 cloves fresh garlic, minced
1 pound carrots, cut into 1-inch pieces
3/4 inch fresh ginger root, peeled and chopped fine
1/8 teaspoon red pepper flakes
2 1/2 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 1/2 cups Organic Valley Soy milk (Unsweetened or Vanilla)
chopped fresh cilantro
Organic Valley Sour Cream (optional)
Instructions:
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.
Nutrition Info:
Per Serving (excluding unknown items): 186 Calories; 6g Fat (28.7% calories from fat); 12g Protein; 22g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 654mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1 Fat.
Average Customer Rating: 
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Customer Comments:
Customer rating:
I absolutely love this soup and have told my daughter and sister-in-law about it, I sent the recipe to them. I really don't know how it could be improved. I'm going to try coarsely chopping the veggies in my food processor and then cook - who knows I might be on to something. Thanks. Pam Moore
Customer rating:
mmm!
Customer rating:
I used creamy almond butter...tastes fine to me!