CARROT-GINGER SOUP WITH CHILE BUTTER AND ROASTED PEANUTS
Provided by Amelia Saltsman
Categories Ginger Potato Appetizer Vegetarian High Fiber Peanut Carrot Spring Butter Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 12
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Saith Mubashar
[email protected]Overall, I really enjoyed this soup. It's a great way to use up leftover carrots and it's packed with flavor.
Lesedi Njabulo
[email protected]This soup is a bit too spicy for my taste. I would recommend using less chile butter next time.
abdel rhman Mohammad
[email protected]I'm not sure what went wrong, but my soup turned out bitter. I think I might have used too much ginger.
Terry Meadows (T)
[email protected]This soup is a great base for adding your own personal touches. I added some diced zucchini and corn and it was delicious.
Sadiya Mim
[email protected]I followed the recipe exactly and the soup turned out too thick. I had to add more liquid to thin it out.
George Ingle David
[email protected]This soup is a bit bland for my taste. I added a teaspoon of curry powder and it really improved the flavor.
Islam Zulfiqar
[email protected]I made this soup with almond milk instead of regular milk and it turned out great! It's a delicious and dairy-free option.
Azam a Aazo
[email protected]This soup is perfect for a light lunch or dinner. It's also a great way to get your daily dose of vegetables.
Amevor Christian
[email protected]I love the combination of carrots and ginger in this soup. It's so refreshing and flavorful.
Reza's vlog
[email protected]This soup is a great way to use up leftover carrots. I always have a few carrots in my fridge, so this soup is a lifesaver.
Che Princely
[email protected]I made this soup for a potluck and it was a hit! Everyone loved it.
MECHANIC MAC
[email protected]This soup is so easy to make and it's packed with flavor. I will definitely be making it again.
Diwakar Khulal
[email protected]I'm not usually a fan of carrot soup, but this one is amazing! The ginger and chile butter really make it.
CELINE EDWARDS
[email protected]I made this soup for my family last night and they loved it! Even my picky kids ate it all up.
Kaiden Walker
[email protected]This carrot ginger soup is a great way to warm up on a cold day. The flavors are perfectly balanced, and the chile butter and roasted peanuts add a nice touch of spice and crunch.