Szechwan Carrot Soup

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We subscribed to a Winter Veggie Lover's Share again this year from our CSA Farm Driftless Organics.  This share is a regular season-sized CSA box delivered every other week and stuffed full of potatoes, carrots, sweet potatoes, a head of cabbage or kale; and a small assortment of roots like beets, turnips, winter radishes, parsnips and garlic. 7 total boxes are delivered over the course of 14 weeks.  We did this last year and really liked prolonging our CSA season a bit longer. 

Their carrots are beautiful and we got a lot of them--not a bad thing.

This was one of the soups that I made which we both agreed was excellent.

1 medium onion, chopped
1 rib celery, chopped
1 garlic clove, minced
1 teaspoon vegetable oil
1 lb carrots, cut into 1-inch pieces
3⁄4 inch fresh gingerroot, peeled and sliced thin
1⁄8 teaspoon hot red pepper flakes
3 cups chicken broth
1 1⁄2 tablespoons soy sauce
1 1⁄2 tablespoons peanut butter
1 teaspoon sugar
1 teaspoon sesame oil
1 cup milk

Garnish
2 tablespoons heavy cream
1⁄4 cup sour cream, mixed with the cream (or just plain sour cream)
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.

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

Stir in remaining ingredients.  Then using an immersion blender puree mixture.

Serve soup drizzled decoratively with sour cream mixture.

From Food.com

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