Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network