Carrot Soup with Chile-Peanut Pesto


From Bibby Gignilliat; Founder and Executive Chef, Parties That Cook!

Serves 4


4 tablespoons butter
3 tablespoons olive oil
2 large sweet onions, peeled and chopped
3 tablespoons finely chopped fresh ginger
4 pounds carrots, peeled and chopped
¼ cup white rice
9 cups chicken stock
¼ cup creamy peanut butter
1 ½ limes, juiced
⅛ teaspoon fresh black pepper
1 ½ tablespoons kosher salt

½ cup coarsely chopped fresh cilantro
2 tablespoons roasted peanuts, unsalted
2 teaspoons chopped jalapeño
½ lime, juiced
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt


  1. In a large pot, melt butter with oil over medium-low heat. Add onion and ginger and cook, stirring frequently, until golden, about 10 minutes. Add carrots, rice and broth. Bring to a simmer and cook until carrots are tender, about 20 minutes. Stir in peanut butter.

  2. Fill a blender half full with the soup mixture. Working in batches, puree until smooth, 3 minutes a batch. Cover the blender with a towel as it can spit. Strain through a fine-mesh sieve into a pot, using a ladle to help push the soup through. Discard remaining solids. Add lime juice, pepper and salt. Reheat soup over low heat.

  3. Prepare pesto: Using a food processor, blend cilantro, peanuts and jalapeño to a paste. Add lime juice, olive oil and kosher salt and mix well. To serve, ladle the soup into shallow bowls and top with salsa.



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