Ingredients

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 2 tablespoons finely chopped green onions (white and green parts only)
• 1/4 teaspoon dried crushed red pepper
• 2 tablespoons (1/4 stick) butter
• 1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
• 1 1/4 cups chopped onion
• 1 5-ounce white-skinned potato, peeled, chopped
• 2 1/2 tablespoons minced peeled fresh ginger
• 5 cups (or more) vegetable broth or chicken broth
• 6 tablespoons unsalted roasted peanuts, finely chopped

Instructions

1. Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.
2. 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.
3. 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.
4. Ladle soup into bowls. Top with small spoonful of chile butter; sprinkle with nuts.