Szechuan Carrot Soup

Transform your comfort food experience with this vibrant and spicy Szechuan Carrot Soup, a bold fusion of sweet carrots and the tongue-tingling heat of Szechuan peppercorns. This creamy, dairy-free soup combines aromatic ginger, garlic, and red chili flakes with a velvety swirl of coconut milk for a rich and balanced flavor profile. Quick and easy to prepare, it simmers to perfection in just under an hour, making it an ideal choice for busy weeknights or a cozy weekend meal. With its tantalizing mix of spices and a refreshing cilantro garnish, this soup is a perfect way to elevate your usual soup repertoire while delivering a satisfying plant-based meal. Keywords: Szechuan carrot soup recipe, spicy carrot soup, Szechuan peppercorns, vegan carrot soup, creamy carrot soup.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 5 medium carrots
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 tablespoon ginger
• 4 cups vegetable broth
• 1 teaspoon Szechuan peppercorns
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 0.5 teaspoon red chili flakes
• 0.5 cup coconut milk
• 2 tablespoons vegetable oil
• 0 to taste salt
• 2 tablespoons fresh cilantro

Directions

Step 1

Peel and roughly chop the carrots and onion. Mince the garlic and ginger.

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the Szechuan peppercorns and toast for 1 minute until fragrant.

Step 3

Add the chopped onion to the pot and sauté for 3-5 minutes until softened.

Step 4

Stir in the garlic, ginger, and red chili flakes, and sauté for another minute.

Step 5

Add the carrots to the pot and stir to coat them in the aromatic mixture.

Step 6

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and let cook for 20 minutes, or until the carrots are tender.

Step 7

Remove the pot from heat and carefully blend the soup using an immersion blender, or in batches with a countertop blender, until smooth.

Step 8

Return the pot to low heat. Stir in the soy sauce, rice vinegar, and coconut milk. Adjust seasoning with salt to taste.

Step 9

Simmer for 2-3 minutes to heat through and allow the flavors to meld.

Step 10

Serve hot, garnished with fresh cilantro.

Nutrition Facts

Serving size	(1601.8g)

Amount per serving	% Daily Value*
Calories	848.1

Total Fat 35.9g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 20.0g
Cholesterol 0mg	0%
Sodium 6006.3mg	0%
Total Carbohydrate 118.0g	0%
Dietary Fiber 23.8g	0%
Total Sugars 43.0g
Protein 25.0g	0%

Vitamin D 0IU	0%
Calcium 305.9mg	0%
Iron 6.8mg	0%
Potassium 3235.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 11.2%

Carbs: 52.7%