Posted by https://www.creative-culinary.com/carrot-ginger-soup-with-chile-butter/
© 2010 Creative Culinary. All rights reserved.
Carrot Ginger Soup with Chile Butter
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:
- Mix all ingredients in a small bowl. Cover and chill. Bring to room temp before using.
To Make the Soup:
- 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.
- Ladle soup into bowls. Top with small spoonful of chile butter; sprinkle with nuts
From Bon Appetit magazine, May 2010