Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

Vegetarian
Gluten Free
Health score
7%
Carrot-Ginger Soup with Chile Butter and Roasted Peanuts
45 min.
6
182kcal

Suggestions


Warm your soul with a comforting bowl of Carrot-Ginger Soup with Chile Butter and Roasted Peanuts. This delightful vegetarian and gluten-free recipe brings together the natural sweetness of fresh carrots, the zing of ginger, and the spice of chile butter, creating a harmonious blend of flavors that is perfect for any occasion. Ready in just 45 minutes, this soup serves six, making it an ideal starter for dinner parties or a cozy family meal.

The vibrant color of the soup is as inviting as its aroma, and the topped roasted peanuts add a satisfying crunch that contrasts beautifully with the velvety texture of the soup. Each spoonful delivers a warm embrace, while the ginger infuses a hint of warmth, making it a perfect dish for chilly days or when you simply crave something nourishing.

This recipe is not just about taste; it's also about health. With only 182 calories per serving, this soup is a guilt-free indulgence loaded with vitamins and nutrients. Plus, it's versatile enough to be a starter, a filling snack, or even a dish to impress your guests as an antipasto. So gather your ingredients, put on your apron, and let the aroma of this delicious soup fill your kitchen. Bon Appétit!

Ingredients

  • tablespoons butter ()
  • 1.5 pounds carrots peeled cut into 1/4-inch-thick rounds
  • cups vegetable stock ()
  • 2.5 tablespoons ginger fresh minced peeled
  • tablespoons spring onion finely chopped (white and green parts only)
  • 1.3 cups onion chopped
  • 0.3 teaspoon pepper dried red crushed
  • tablespoons roasted peanuts unsalted finely chopped
  • ounce potatoes peeled chopped

Equipment

  • bowl
  • ladle
  • pot
  • blender

Directions

  1. Mix all ingredients insmall bowl. Cover and chill. Bring to roomtemperature before using.
  2. Melt 2 tablespoons butter in largepot over medium-high heat.
  3. Add carrots,onion, potato, and ginger; sprinkle withsalt and sauté until vegetables are slightlysoftened but not brown, stirring often, about10 minutes.
  4. Add 5 cups broth; bring to boil.Reduce heat and simmer until vegetablesare soft, about 20 minutes. Cool slightly, thenpuree in batches in blender until smooth.Return soup to same pot; if desired, add morebroth by 1/4 cupfuls to thin soup. Bring tosimmer. Season with salt and black pepper.
  5. Ladle soup into bowls. Top with smallspoonful of chile butter; sprinkle with nuts.
  6. Bon Appétit

Nutrition Facts

Calories182kcal
Protein10.03%
Fat42.19%
Carbs47.78%

Properties

Glycemic Index
49.93
Glycemic Load
8.54
Inflammation Score
-10
Nutrition Score
13.638260856919%

Flavonoids

Luteolin
0.13mg
Isorhamnetin
1.67mg
Kaempferol
0.7mg
Myricetin
0.06mg
Quercetin
7.38mg

Nutrients percent of daily need

Calories:182.38kcal
9.12%
Fat:9.05g
13.93%
Saturated Fat:3.22g
20.12%
Carbohydrates:23.07g
7.69%
Net Carbohydrates:17.77g
6.46%
Sugar:8.74g
9.71%
Cholesterol:10.03mg
3.34%
Sodium:939.7mg
40.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.84g
9.68%
Vitamin A:19523.82IU
390.48%
Manganese:0.49mg
24.41%
Fiber:5.29g
21.16%
Vitamin K:20.11µg
19.15%
Potassium:608.97mg
17.4%
Vitamin C:14.33mg
17.37%
Vitamin B6:0.3mg
14.98%
Vitamin B3:2.94mg
14.7%
Folate:46.02µg
11.51%
Phosphorus:104.62mg
10.46%
Magnesium:41.05mg
10.26%
Vitamin B1:0.14mg
9.54%
Copper:0.16mg
8.24%
Calcium:61.22mg
6.12%
Vitamin E:0.92mg
6.11%
Vitamin B5:0.57mg
5.73%
Vitamin B2:0.1mg
5.63%
Iron:0.88mg
4.92%
Zinc:0.62mg
4.15%
Selenium:1.2µg
1.71%
Source:Epicurious