Szechuan Carrot Soup

I have made this twice now with all the carrots I have lying around from the winter (I was getting tons of them in the veg delivery). I never make the garnish stuff or use the sugar (I don't see a need and there has to be a damn good reason for sugar in non sugary things, in my book), and this last time I made it I didn't measure anything and skipped the celery because I didn't have any around (I added a little extra pepper). It sounds insane, but it is really good, you can play around with it a lot.

Szechuan Carrot Soup

1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 teaspoon vegetable oil
1 pound carrots, cut into 1-inch pieces
a 3/4-inch piece fresh gingerroot, peeled and sliced thin
1/8 teaspoon dried hot red pepper flakes
3 cups chicken broth (I used vegetable)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon Asian sesame oil
1 cup milk (you could skip it, or use coconut milk)

Garnish: 1/4 cup sour cream mixed with 2 tablespoons heavy cream

In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.

Serve soup drizzled decoratively with sour cream mixture.

(courtesy Pink)