For this carrot and ginger soup use organic carrots, if possible. Flavor-wise, they’re so superior to ordinary store-bought carrots. You can skip peeling them if the skins look nice and “appealing” after they’ve been scrubbed. When I make this soup, I feed all the carrot tops to the goats. Also, make sure to use the freshest ginger you can find for a bright flavor.–Maggie Foard
Carrot and Ginger Soup with Fromage Blanc and Cilantro Pesto Recipe
- Quick Glance
- 20 M
- 55 M
- Serves 6
- For the cilantro pesto
- 1 cup packed cilantro leaves
- 1 jalapeño, finely minced, and seeds discarded
- 1 clove garlic
- 1/4 cup toasted pumpkin seeds, [toast 5 minutes at 325°F (160°C)]
- 2 tablespoons or so olive oil
- 1/4 teaspoon salt
- For the carrot and ginger soup
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 very large onion, diced
- 8 cloves garlic, minced
- 3 to 4 tablespoon grated fresh ginger
- 3 pounds organic carrots, cut into chunks
- 3/4 teaspoon salt
- 6 cups chicken or vegetable stock, preferably homemade
- One 5.5-ounce tub Harley Farm fromage blanc or some crumbled chèvre
- Cilantro Pesto (above)
- Make the cilantro pesto
- 1. Place the cilantro, jalapeño, garlic, pumpkin seeds, olive oil and salt into the food processor or mini-chop and pulse until combined.
- Make the carrot and ginger soup
- 2. Melt the butter and oil in a soup pot. Add the onion and cook slowly until soft; then add the garlic and ginger. Stir and cook another minute or so.
- 3. Add the carrots, salt and stock. Bring to a boil and then turn down and simmer for about 30 minutes.
- 4. Puree the carrot-ginger mixture with a hand blender or carefully mash the carrots until the soup is blended but not too smooth. Serve the carrot and ginger soup with a dollop of fromage blanc and a drizzle of the pesto.
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Carrot and Ginger Soup with Fromage Blanc and Cilantro Pesto Recipe © 2009 Maggie Foard. Photo © 2009 Lori Sang Hsu. All rights reserved.