Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

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. 1.

   Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.

   10 min

2. 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. 3.

   Ladle soup into bowls. Top with small spoonful of chile butter; sprinkle with nuts.

   5 min