From Bibby Gignilliat; Founder and Executive Chef, Parties That Cook!
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
- 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.
- 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.
- 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.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »