Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

Recipe printed from chiknpastry.com
Carrot-Ginger Soup with Chile Butter and Roasted Peanuts
Adapted from Bon Appétit, May 2010; makes 6-8 first-course servings

ingredients
Chile butter
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons finely chopped green onions or ramps
1/4 teaspoon dried crushed red pepper

Soup
2 T butter
¼ t curry powder
¼ t hot smoked paprika
¼ t cumin
1 1/2 lbs carrots, peeled, cut into 1/4-inch-thick rounds
1 1/4 c chopped onion
5 oz taro root (~2 small, or white-skinned potato), peeled, chopped
3 1/2 T minced peeled fresh ginger
4 c vegetable broth
1 c water + more for thinning soup, if needed
2 T heavy cream
splash of balsamic vinegar
6 T unsalted roasted peanuts, finely chopped
salt and pepper, to taste
fresh baguette, sliced and toasted

instructions
For chile butter
Mix all ingredients in small bowl. Cover and chill (or pour into shaped molds and chill). Bring to room temperature before using.  

for soup
Melt 2 T butter in large pot over medium-high heat. Add carrots, onion, taro root, and ginger; sprinkle with salt and sauté until vegetables are slightly softened but not brown, stirring often, about 10 minutes. Add 4 cups broth and 1 cup of water; bring to boil. Reduce heat and simmer until vegetables are soft, about 20 minutes. Cool slightly, then puree in batches in blender until smooth or all at once using an immersion blender, without leaving the pot. Return soup to same pot; if desired, add more water by 1/4 cupfuls to thin soup (I added at least 1 cup). Bring to simmer. Season with salt and black pepper and add heavy cream and a splash of balsamic vinegar at end to freshen.  

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

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