Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

Carrot-Ginger Soup with Chile Butter and Roasted Peanuts
Photo by Nigel Cox

Ingredients

  • 2 tablespoons butter
  • 1 5-ounce white-skinned potato
  • 2 tablespoons green onions
  • 1 ¼ cups onion
  • ¼ cup unsalted butter
  • 1 ½ pounds carrots
  • 2 ½ tablespoons fresh ginger
  • + 3 more ingredients
    • 6 tablespoons unsalted roasted peanuts
    • 5 cups (or more) vegetable broth or chicken broth
    • ¼ teaspoon dried red pepper flakes

Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using. 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, ab...

View full recipe at Epicurious

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