Szechwan Carrot & Chicken Soup

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.