Carrot Ginger Soup With Chile Butter And Roasted Peanuts Recipes

CARROT-GINGER SOUP WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
• Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
• Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.

CARROT-GINGER SOUP WITH CHILE BUTTER AND ROASTED PEANUTS

Steps:

• For chile butter:
• Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.
• For soup:
• 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.

CARROT GINGER SOUP

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

CARROT GINGER SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
• Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

ROASTED CARROT GINGER SOUP

Steps:

• Preheat oven to 350 degrees.
• Combine carrots, parsnips, onion & ginger in a shallow roasting pan to fit. Dot with the butter and sprinkle with the brown sugar.
• Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours).
• Transfer the vegetables and broth to a large pot.
• Add the remaining 6 cups of chicken broth, the salt & cayenne pepper.
• Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.
• Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot.
• Adjust the seasonings and heat through.
• Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL).

CARIBBEAN CARROT-GINGER SOUP

Steps:

• Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
• Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
• Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.

EASY ROASTED CARROT GINGER SOUP WITH GREEK YOGURT AND CROUTONS

Steps:

• Preheat the oven to 400 degrees.
• Dice the pepper and the carrots and halve the garlic cloves. Toss with olive oil, salt, and pepper, and spread on a baking sheet in a single layer.
• Roast the veggies for 40 minutes, or until they start to get brown and caramelize. Stir once or twice during roasting.
• Put grated ginger, stock, and a glug or two of soy sauce into the food processor. Add some hot sauce if you like it spicy.
• Put all the roasted veggies into the food processor and puree until smooth.
• At this point the soup will have cooled down a bit, so you can either pop it in the microwave or put it in a pot on the stove for a few minutes to warm it up.
• Serve with a dollop of greek yogurt on top and lots of crunchy croutons!