Reposted From: http://www.theartofdoingstuff.com/szechwan-carrot-soup-2

Szechwan Carrot Soup
1 medium onion
2 stalks celery
1 garlic clove minced
1 tsp vegetable oil
1 lb carrots cut  (or baby carrots uncut)
1/2 piece of fresh ginger (peeled and sliced)
1/4 tsp pepper flakes
3 cups chicken broth
1 1/2 Tbsps soy sauce
1/2 Tbsp peanut butter
1 tsp sugar
1 tsp Sesame Oil (I use toasted)
1 cup milk

Chop up your onions celery and garlic.
Cook the onion celery and garlic in oil until the onion is softened.
Peel About 1/2 an inch knob of ginger then slice it thinly. The easiest way to peel ginger is to just scrape the skin off with a spoon. Add the sliced ginger to the softened onions along with about 1/4 tsp of red pepper flakes.

Measure out 3 cups of chicken broth.

Add the broth to the pot which now includes onion celery garlic ginger pepper flakes and carrots!

Cover the pot and simmer until the carrots are as tender as Silly Putty. Jeez About 30 minutes.

Remove pot from heat.

Add the remaining ingredients to the pot. Soy Sauce Peanut Butter Sugar Sesame Oil and Milk. Keep a close eye on your almost finished soup while you look for your blender. This is very important.

Blend the soup with either an immersion or regular blender. Rewarm the soup on the stove if necessary but be careful not to boil it because of the milk.

Garnish with a big dollop of sour cream!