Carrot-Ginger Soup with Chile Butter and Roasted Peanuts
Carrot-Ginger Soup with Chile Butter and Roasted Peanuts is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mix all ingredients in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix 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, 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.