Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

From the kitchen of Carly

Silky carrot soup with serious ginger heat, finished with a spiced chile butter and crushed roasted peanuts for crunch. The peanuts add unexpected richness while the butter cuts through the natural sweetness. Comforting and complex in the best way.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/4 cup (1/2 stick) unsalted butter, room temperature
  • 12 tablespoons finely chopped green onions (white and green parts only)
  • 11/4 teaspoon dried crushed red pepper
  • 12 tablespoons (1/4 stick) butter
  • 11 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
  • 11 1/4 cups chopped onion
  • 11 5-ounce white-skinned potato, peeled, chopped
  • 12 1/2 tablespoons minced peeled fresh ginger
  • 15 cups (or more) vegetable broth or chicken broth
  • 16 tablespoons unsalted roasted peanuts
  • 1finely chopped

Instructions

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

  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.

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