Carrot Ginger Soup with Cilantro Lime Pesto

March 31st, 2011 § 0 comments

Serves 6-8


2 tablespoons canola or olive oil
2 cloves garlic, chopped fine
1 medium white onion, chopped
1 teaspoon fresh ginger, peeled and chopped fine
Zest of 1 lime
4 cups carrots, chopped (peeled or unpeeled)
4 cups vegetable broth or water
Juice of ½ a lime
Black pepper
Cilantro-Lime Pesto, to garnish (recipe follows)


In a heavy bottomed soup pot over medium heat, add oil. Cook garlic, onions and ginger for a few minutes or until the onions start to get translucent. Add the lime zest and cook, 1 minute. Add the carrots and vegetable broth or water, and bring to a gentle boil. Lower the heat, and simmer for 25 minutes or until the carrots are tender. Remove from heat and cool for a few minutes. Once soup has cooled, add lime juice, and season with salt. Puree soup with a hand blender or standing blender until smooth. If your soup is too thick, add more vegetable broth or water. Season to taste with salt and pepper. Finish soup with a drizzle of cilantro-lime pesto and garnish with a few toasted pumpkin seeds.

Cilantro-Lime Pesto

Makes about 1 cup


½ cup cilantro leaves
1 teaspoon lime zest
Juice of 2 limes
½ cup olive oil
1 tablespoon pumpkin seed oil (optional)
¼ cup pumpkin seeds, toasted
Black pepper


In a blender mix all ingredients until smooth and desired consistency. Season with salt and pepper.

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