Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
Print
Recipe: Vegan Szechuan Carrot Soup For Dean
- Yield: Serves 4–6 1x
Description
As a surprise treat, there are more than a dozen recipes included in Amy Rosen’s new novel, Off Menu, all of which relate to the story. The novel’s protagonist, Ruthie, makes this hearty vegan soup with tons of carrots flavored with ginger, soy, spices, and peanut butter to impress her boyfriend Dean. Straight from the pages of the book, this soup will win the heart of any vegans (or non-) in your life.
Ingredients
Units
Scale
- 2 tsps vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 6 large carrots, peeled and chopped
- 1 inch fresh ginger, peeled and minced
- 1 tsp red pepper flakes
- 4 cups vegetable stock
- 2 Tbsps creamy peanut butter
- 4 tsps soy sauce
- 1 tsp sugar
- A few drops of sesame oil
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the onion and sauté for a few minutes, or until softened, then add the garlic and cook for a minute more.
- Add the carrots, ginger, red pepper flakes, and stock. Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
- Remove from the heat and add the peanut butter, soy sauce, sugar, and sesame oil. Using a hand blender, purée the soup in the pot.
- Reheat over low heat until it’s hot enough to eat, without letting it boil.
Want something more? Try this egg-free and dairy-free cornbread.
