We’ve been making this recipe for years, and always declare it a favorite at the end of the meal. The salsa is what makes the soup, so definitely don’t go without it.
Carrot Soup with Cilantro and Chile
From Best of Taste Magazine (Williams-Sonoma)
2 T. butter
2 T. canola oil
1 large sweet onion, chopped
2 T. ginely chopped ginger
3 lb. Carrots, peeled and chopped
5 c. chicken or vegetable stock
2 T. creamy peanut butter
juice of 1 lime
salt and pepper
1/2 c. coarsely chopped fresh cilantro
2 T. roasted peanuts
2 t. chopped jalapeno
fresh lime juice
1. In a large pot, melt butter with oil over medium-high heat. Add onion and ginger and cook, stirring frequently, until golden brown, 15 min. Add the carrots and stock. Bring to a simmer. Cook until carrots are tender, about 20 minutes. Stir in the peanut butter.
2. In a blender, puree the soup in 2 batches. Strain through a fine-mesh sieve or chinois into a pot [Rex and I never do this]. Reheat on low. Add lime juice and season with salt and pepper.
3. FOR SALSA: In a mortar, pound cilantro, peanuts and jalapeno to a paste. Add lime juice and salt to taste.
4. To serve, divide soup among 4 bowls. Top each with a spoonful of salsa.