Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

4.3(25)

This soup is good and velvety on its own, but the chile butter adds a luxurious crowning touch.

by Amelia Saltsman·published 2010-04-05

Servings

Makes 6 first-course servings

Total time

—

Calories / serving

—

Ingredients (10)

serves

Instructions (3 steps)

01Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.
02Melt 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories—

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.