Szechuan Carrot Soup

Szechuan cuisine is known for its bold and spicy flavors, and this soup is a great example of that. The combination of carrots, spices, and coconut milk creates a unique and flavorful dish.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Szechuan Carrot Soup

Cooking Method: Blending, Boiling Cuisine: Chinese Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 clove Garlic
• 1 teaspoon Ginger
• 1 teaspoon Szechuan peppercorns
• 1 teaspoon Chili flakes
• 2 tablespoon Soy sauce
• 1 tablespoon Lime juice
• 2 tablespoon Cilantro
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. In a large pot, bring the vegetable broth to a boil.
2. Add the carrots, garlic, ginger, Szechuan peppercorns, and chili flakes to the pot. Cook for 20 minutes, or until the carrots are tender.
3. Remove the pot from heat and let it cool slightly. Using an immersion blender, blend the soup until smooth.
4. Return the pot to low heat and stir in the coconut milk, soy sauce, lime juice, cilantro, salt, and black pepper. Cook for an additional 5 minutes.
5. Serve the soup hot, garnished with additional cilantro if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 15g5%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.