Carrot/Ginger Soup With Chile Butter And Cashews

You may not like carrots, but I promise you, you will LOVE this soup. The chile butter and toasted cashews raise this to another level.

  • 2 tbsp. butter
  •  1 1/2 lbs. peeled carrots, cut in 1/4 inch rounds
  •  1 cup chopped white onion
  •  1 medium new potato, peeled and chopped
  •  2 1/2 tbsp. minced peeled ginger
  •  5 cups chicken broth
  •  6-8 tbsp. toasted cashews

Melt 2 tbsp. of butter in a skillet over medium heat. Add the carrots, onion, potato and ginger . Sprinkle with a pinch of salt. Saute until slightly softened (do not brown) but stir often for about 10 minutes.

Add the broth and bring up to the boil. Simmer now for 20 minutes and then cool slightly.

Puree in small batches until completely smooth. To make sure, press through a sieve. Return to the soup pot, season with a pinch of salt and pepper and bring to a simmer.

Ladle soup into bowls. Top with a dollop of chile butter and sprinkle with the cashews.

Chile Butter

1/4 cup butter, room temperature
2 tbsp. finely chopped flat leaf parsley
1/2 tsp. dried crushed red pepper

Mix together in a small bowl. Cover and chill. Bring to room temperature before using.

Toast the cashews in the oven for a few minutes. Chop coarsely.

Now, I ask you…..isn’t this a great way to eat carrots?



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