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PrintSzechwan Carrot & Chicken Soup
This unusual dish is an interesting fusion of Asian flavours with a creamy soup. It’s a delicious starter for a dinner party, but can just as easily be a light lunch.
![[+]](/images/uploads/recipes/2010/Nov/12/334_view.jpg)
Szechwan Carrot & Chicken Soup
1/2 lb
chicken breasts, cooked, diced
225 g
1 Tbsp
olive oil
15 mL
2 cloves
garlic, minced
2 cloves
1 cup
onion, diced
250 mL
1/2 tsp
red pepper flakes
2.5 mL
2 Tbsp
ginger, peeled, minced
30 mL
1
celery, sliced
1
1 lb
carrot(s), sliced
450 g
3 cups
low-sodium chicken broth
750 mL
1/4 cup
peanut butter
50 mL
3 Tbsp
low-sodium soy sauce
45 mL
2 Tbsp
honey
30 mL
2 tsp
sesame oil
30 mL
1 cup + 2 Tbsp
2% milk
250 mL + 30 mL
1/2 cup
cilantro, fresh, minced
125 mL
3 Tbsp
sesame seeds
45 mL
3 Tbsp
light sour cream
45 mL
Preparation
Serves 6
Cook time :
40 min
|
Preparation time :
10 min
Szechwan Carrot & Chicken Soup
1
In a large heavy soup pot, sauté onion and garlic in olive oil over moderately low heat. Stir often until onion is softened.
2
Add chili pepper, minced fresh ginger, sliced celery and carrots and continue to sauté until the onion and celery are softened.
3
Stir in chicken broth and peanut butter and continue cooking. Stir often to dissolve the peanut butter. Cook until carrots are tender - about 30 minutes.
4
Stir in chicken, soy sauce, honey, sesame oil, 1 cup (250 mL) milk, cilantro (coriander) and sesame seeds. Heat over low heat until hot, but not boiling.
5
Purée soup until smooth using a blender or food processor.
6
Just before serving mix together the light sour cream and 2 Tbsp (30 mL) of milk using a small whisk to remove any lumps. Garnish each soup bowl with sour cream mixture drizzled decoratively over top.
Notes: Substitute fresh parsley or another herb for the cilantro.
Try a mixture of carrots and squash, pumpkin and zucchini (equaling 1lb).
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