Carrot Soup with Chile-Peanut Pesto
Source: 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
1/4 cup white rice
9 cups chicken stock
1/4 cup creamy peanut butter
1 1/2 limes, juiced
1/8 teaspoon fresh black pepper
1 1/2 tablespoons kosher salt
1/2 cup coarsely chopped fresh cilantro
2 tablespoons roasted peanuts, unsalted
2 teaspoons chopped jalapeño
1/2 lime, juiced
2 tablespoons extra-virgin olive oil
1/2 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.