Carrot-Ginger Soup with Chilli Butter and Roasted Peanuts

Ingredients for Carrot-Ginger Soup with Chilli Butter and Roasted Peanuts

• 60g (1/2 stick) unsalted butter, room temperature

• 2 tablespoons finely chopped spring onions (white and green parts only)

• 1/4 teaspoons dried crushed red pepper

• 2 tablespoons (1/4 stick) butter

• 675g carrots, peeled, cut into 1/4-inch-thick rounds

• 200g chopped onion

• 30g white-skinned potato, peeled, chopped

• 2 1/2 tablespoons minced peeled fresh ginger

• 1200ml (or more) vegetable broth or chicken broth

• 6 tablespoons unsalted roasted peanuts, finely chopped

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, about 10 minutes. Add 1200ml 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 60ml fuls to thin soup. Bring to simmer. Season with salt and black pepper.

Ladle soup into bowls. Top with small spoonful of chilli butter; sprinkle with nuts.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.