Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

Name: Carrot-Ginger Soup with Chile Butter and Roasted Peanuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps (1/4 stick) butter; 680 grams carrots, peeled, cut into 1/4-inch-thick rounds; 1 liters (or more) vegetable broth or chicken broth; 3 Tbsps minced peeled fresh ginger; 2 Tbsps finely chopped green onions (white and green parts only); 296 milliliters chopped onion; 0 teaspoons dried crushed red pepper; 6 Tbsps unsalted roasted peanuts, finely chopped; 142 grams white-skinned potato, peeled, chopped

You can never have too many soup recipes, so give Carrot-Ginger Soup with Chile Butter and Roasted Peanuts a try. This recipe serves 6. One portion of this dish contains about 6g of protein, 9g of fat, and a total of 178 calories. It will be a hit at your Autumn event. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up ginger, white-skinned potato, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Mix all ingredients insmall bowl. Cover and chill. Bring to roomtemperature before using.

Equipment you will use

Bowl

Melt 2 tablespoons butter in largepot over medium-high heat.

Ingredients you will need

Butter

Add carrots,onion, potato, and ginger; sprinkle withsalt and sauté until vegetables are slightlysoftened but not brown, stirring often, about10 minutes.

Ingredients you will need

Vegetable

Carrot

Ginger

Potato

Onion

Add 5 cups broth; bring to boil.Reduce heat and simmer until vegetablesare soft, about 20 minutes. Cool slightly, thenpuree in batches in blender until smooth.Return soup to same pot; if desired, add morebroth by 1/4 cupfuls to thin soup. Bring tosimmer. Season with salt and black pepper.

Ingredients you will need

Salt And Pepper