Carrot and Ginger Soup with Fromage Blanc and Cilantro Pesto

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.
Hungry for more? Chow down on these: