CARROT-GINGER SOUP WITH €HILE BUTTER AND ROASTED PEANUTS

By t1bishop

6 FIRST-COURSE SERVINGS This soup
is good and velvety on its own, but the chile butter adds a luxurious crowning touch.
CALORIES 242 FAT 16g FIBER 5 g

Ingredients

• CHILE BUTTER
• 1/4 cup (1/2 stick) unsalted butter,
• room temperature
• 2 tablespoons finely chopped green
• onions (white and green parts only)
• 1/4 teaspoon dried crushed red pepper
• SOUP
• 2 tablespoons (% stick) butter
• 1 1/2 pounds carrots, peeled, cut
• into 1/4-inch-thick rounds
• 1 1/4 cups chopped onion
• 5-ounce white-skinned potato, peeled, chopped
• 2 1/2 tablespoons minced peeled fresh ginger
• 5 cups (or more) vegetable broth or chicken broth
• 6 tablespoons unsalted roasted peanuts, finely chopped

Details

Servings 6

Preparation

Step 1

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

SOUP Melt 2 tablespoons butter in large
pot over medium-high heat. Add carrots,
onion, potato, and ginger; sprinkle with
salt and saute 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 1/2 cupfuls to thin soup. Bring to simmer. Season with salt and black pepper. Ladle soup into bowls. Top with small spoonful of chile butter; sprinkle with nuts.