Carrot Ginger Soup with Chile Butter

Total Time


    For the Chile Butter

    • 1/4 cup (1/2 stick) unsalted butter, room temperature
    • 2 Tbsp finely chopped green onions
    • 1/4 tsp dried crushed red pepper

    For the Soup

    • 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 Tbsp unsalted roasted peanuts, finely chopped (I had some regular peanuts in the can and they were salted. I put those in my small countertop oven for about 20 minutes at 300 degrees to 'roast' them.


      To Make the Chile Butter:

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

      To Make the Soup:

      1. 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.
      2. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are soft, about 20 minutes.
      3. 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.
      4. Bring to simmer. Season with salt and black pepper.
      5. Ladle soup into bowls. Top with small spoonful of chile butter; sprinkle with nuts

      Recipe Notes

      From Bon Appetit magazine, May 2010

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