Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

Preparation

1. For chile butter:

   Step 1

   Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.

2. For soup:

   Step 2

   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.

   Step 3

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