Szechwan Carrot & Chicken Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a large heavy soup pot, sauté onion and garlic in olive oil over moderately low heat. Stir often until onion is softened.
Add chili pepper, minced fresh ginger, sliced celery and carrots and continue to sauté until the onion and celery are softened.
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.
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.
Purée soup until smooth using a blender or food processor.
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.
Substitute fresh parsley or another herb for the cilantro. Try a mixture of carrots and squash, pumpkin and zucchini (equaling 1lb).
|Per 360 g serving||Amount|
|Saturated Fat||3 g|
|Per 360 g serving||% Daily Value|