Carrot-Ginger Soup with Chile Butter and Roasted Peanuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course servings
- 2 tablespoons (1/4 stick) butter
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup (1/2 stick) unsalted butter, room temperature
PreparationFor 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. Per serving (analysis based on using vegetable broth): 241.5 kcal calories, 59.1 % calories from fat, 15.9 g fat, 7.7 g saturated fat, 30.0 mg cholesterol, 22.7 g carbohydrates, 4.7 g dietary fiber, 8.6 g total sugars, 18.0 g net carbohydrates, 4.0 g protein Nutritional analysis provided by Bon Appétit
PreparationFor 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. Per serving (analysis based on using vegetable broth): 241.5 kcal calories, 59.1 % calories from fat, 15.9 g fat, 7.7 g saturated fat, 30.0 mg cholesterol, 22.7 g carbohydrates, 4.7 g dietary fiber, 8.6 g total sugars, 18.0 g net carbohydrates, 4.0 g protein Nutritional analysis provided by Bon Appétit
