Carrot-Ginger Soup with Chile Butter and Roasted Peanuts
This soup is good and velvety on its own, but the chile butter adds a luxurious crowning touch.
Chile butter:
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
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 tablespoons unsalted roasted peanuts, finely chopped
For chile butter:
Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.
For 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.
Per serving (analysis based on using vegetable broth): 241.5 kcal calories, 59.1 % calories from fat, 15.9 g fat, 7.7 g saturated fat, 30.0 mg cholesterol, 22.7 g carbohydrates, 4.7 g dietary fiber, 8.6 g total sugars, 18.0 g net carbohydrates, 4.0 g protein