Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

Ingredients

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

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