Szechuan Carrot Soup

Prep Time
Cook Time
Ready In

"By Mille® Probably the most delicious soup I had in my life. Perfect balance of sweet and spicy. The combination of flavors is fabulous."

Original recipe yields 5 servings


  • Serving Size: 1 (421.1 g)
  • Calories 220.4
  • Total Fat - 12.7 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 22 mg
  • Sodium - 1350 mg
  • Total Carbohydrate - 21.5 g
  • Dietary Fiber - 4.2 g
  • Sugars - 11.6 g
  • Protein - 7.3 g
  • Calcium - 156 mg
  • Iron - 0.9 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.1 mg

Step 1

In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.

Step 2

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

Step 3

Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids).

Step 4

Return soup to pan and heat over low heat until hot, being careful not to let boil.

Step 5

Serve soup drizzled decoratively with sour cream mixture.

Tips & Variations

No special items needed.



Loved this. I halved the recipe to serve just one, but really wish I'd made the full amount. The flavors are perfect together, and I know I'll make this yummy soup again. Thanks for sharing! Made for Best of 2016 tag game.

review by:
(30 Jan 2017)


Easy to make, silky, and scrumptious with definite Asian flavors that come through beautifully. Topped with the sour cream mixture and it is a winner. Because I only had almond milk in the fridge, I decided to use some coconut milk instead. I don't believe that it compromised this soup as it came out yum. Thank you MsPia for sharing.

review by:
(13 Jul 2016)