Valentine Recipe: Cupid’s Bow of Carrot Soup with Arrow of Chile Peanut Pesto Recipe


2 Tablespoons butter
1 Tablespoon extra-virgin olive oil
1 large sweet onion, chopped
1 1/2 Tablespoons finely chopped fresh ginger
1 clove garlic, peeled and minced
2 pounds carrots, peeled and chopped
2 Tablespoons white rice
5 1/2 cups chicken stock or canned low-sodium Swanson's broth
3 Tablespoons creamy peanut butter
Juice of 1 lime
2 1/2 teaspoons kosher salt

1 cup coarsely chopped fresh cilantro leaves, plus more for garnish
1/4 cup roasted peanuts, unsalted
1 jalapeño, stem and seeds removed, chopped
Juice of 1 lime
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt


Soup: 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 garlic, carrots, rice and broth. Bring to a simmer and cook until carrots are tender, about 10 minutes. Stir in peanut butter.

Puree soup: 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, and salt. Reheat soup over low heat.

Make Pesto: Using a food processor, blend cilantro, peanuts and jalapeño to a paste. Add lime juice, olive oil and kosher salt and mix well.

Additional Tips

Serve: Ladle the soup into shallow bowls and serve with pesto on top. Garnish with a sprig of cilantro and serve.

Recipe created by Parties That Cook®


Serves 8