Carrot-Ginger Soup with Chile Butter and Roasted Peanuts
A creamy, warming soup featuring tender carrots and fresh ginger, topped with a spicy chile-scallion butter and crunchy peanuts. This soup perfectly balances sweet, spicy, and savory flavors.
Ingredients
- •¼ cup unsalted butter
- •2 tablespoons green onions
- •¼ teaspoon dried crushed red pepper
- •2 tablespoons butter
- •1½ pounds carrots
- •1¼ cups onion
- •5 ounces white-skinned potato
- •2½ tablespoons fresh ginger
- •5 cups broth
- •6 tablespoons unsalted roasted peanuts
- •finely chopped
Cooking Instructions
- 1.
Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.
10 min
- 2.
Melt 2 tablespoons butter in large pot over medium-high heat. Add carrots, onion, potato, and ginger; sprinkle with salt and sauté until vegetables are slightly softened but not brown, stirring often, about 10 minutes. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are soft, about 20 minutes. Cool slightly, then puree in batches in blender until smooth. Return soup to same pot; if desired, add more broth by 1/4 cupfuls to thin soup. Bring to simmer. Season with salt and black pepper.
40 min
- 3.
Ladle soup into bowls. Top with small spoonful of chile butter; sprinkle with nuts.
5 min
