Szechwan Carrot & Chicken Soup

Prep Time: 10 min
Cook Time: 40 min
Serves: 6

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.


1/2 lb (0.3 kg) chicken breast(s), cooked, diced
1 tbsp (15 mL) olive oil
2 cloves garlic, minced
1 cup (250 mL) onion(s), diced
1/2 tsp (2.5 mL) hot red chili pepper flakes
2 tbsp (30 mL) ginger, peeled, minced
1 celery, sliced
1 lb (0.5 kg) carrot(s), sliced
3 cups (750 mL) low-sodium chicken broth
1/4 cup (60 mL) peanut butter
3 tbsp (45 mL) low-sodium soy sauce
2 tbsp (30 mL) honey
2 tsp (10 mL) sesame oil
1 cup (250 mL) 2% milk
2 tbsp (30 mL) 2% milk
1/2 cup (125 mL) cilantro, fresh, minced
3 tbsp (45 mL) sesame seeds
3 tbsp (45 mL) light sour cream


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.