Visions of swastikas in my head
Plans for everyone
Made a really interesting soup the other night, a sort of Szechuan Carrot soup, for lack of a better name. Had lots of ginger, and loads of flavor. We really enjoyed it, but you do have to get over the whole idea of sipping a stirfry…
Szechuan Carrot Soup
For a spicier soup, use the larger end of the red pepper flakes and ginger.
- 2 tsps vegetable oil
- 1 onion, chopped (the smaller you cut, the quicker you have soup!)
- 1 celery stalk, chopped
- 1 garlic clove, chopped
- 3/4″ to 1-1/2″ piece of ginger, peeled and sliced thin
- 1/8 to 1/4 tsp red pepper flakes
- 1 lb carrots, chopped
- 1/2 of a sweet potato, chopped (or a tsp of sugar)
- 2 cups of vegetable broth & 1 cup water
- 1-1/2 tsp soy sauce
- 1 tsp roasted sesame oil
- 1/4 cup light coconut milk, lowfat milk, or cream
- 3 scallions, white and green parts, sliced thin on the diagonal
- handful of cilantro, chopped
- lime wedges (gild the lily by zesting the lime, too!)
In a soup pot, saute the onion and celery with a pinch of salt over medium-low heat until tender (5-7 minutes). Add the garlic, red pepper flakes, and ginger and saute until fragrant (1 minute). Add the carrots and sweet potato, and cover with the broth and water. Cover the pot, bring to a boil, then reduce heat and simmer covered until the carrots are really tender (30-45 minutes). Stir in the soy sauce, sesame oil, and coconut milk. Turn off the heat and puree soup in a blender, food processor, or with an immersion blender. Return soup to low heat (careful - it spits) and add water until soup reaches a consistency you like.
Serve garnished with lots of scallions and cilantro. Add lime zest if you’ve got it, squeeze the lime on top, and enjoy!
