"Large, naked, raw carrots are acceptable as food only to those who live in hutches eagerly awaiting Easter."  ~Fran Lebowitz

On a whim a few months back, Mr. S. and I decided to play hookey. We opted to start our day with a patio lunch at Tuli Bistro. Lunch was good; the gyro pita was bit mundane but the shrimp po' boy had a nice kick from the chipotle remoulade. The best dish we shared though was a savory carrot-ginger soup. It was so good that it prompted me to look up carrot-ginger soup recipes when I got home. I perused the internet trying to find a recipe that sounded similar and didn't have much luck; but then the kitchen gods delivered me my May issue of Bon Appetit and a recipe for Carrot-Ginger Soup with Chile Butter and Roasted Peanuts. When I finally got around to making it, I realized that it wasn't exactly like the soup I had at Tuli' was BETTER!

* Note: Do not skip the chile butter and peanuts, they truly alter the flavor of the soup.

Ingredients (from Bon Appetit)

chile butter

  • 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


chile butter

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


  • 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.
1 Response
  1. Foodiewife Says:

    I made a different version of carrot soup, but your version looks quite scrumptious! Mine won't post for a few more days. It's got an couple "surprise" ingredients. We loved it, and that says a lot. I don't like cooked carrots much. That has changed!

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