Carrot-Ginger Soup With Chile Butter And Roasted Peanuts Recipe

Name: Carrot-Ginger Soup With Chile Butter And Roasted Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 tablespoons (1/4 stick) butter; 1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds; 1 1/4 cups chopped onion; 1 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

Servings: persons

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
2 tablespoons (1/4 stick) butter
1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
1 1/4 cups chopped onion
1 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

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 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 1/4 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.

904

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, 2 tablespoons (1/4 stick) butter, and more.

Yes, Carrot-Ginger Soup With Chile Butter And Roasted Peanuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot-Ginger Soup With Chile Butter And Roasted Peanuts

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