Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

Ingredients:
butter, without salt
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
butter, without salt
carrots, raw
onions, raw
potatoes, raw, skin
spices, ginger, ground
soup, vegetable broth, ready to serve
oil, corn, peanut, and olive

Directions:
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 saute 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.