Ricette
Ricette vegetariane
Carrot-Ginger Soup with Chilli Butter and Roasted Peanuts

Carrot-Ginger Soup with Chilli Butter and Roasted Peanuts

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

Rispetta le linee guida editorialiEst. 2 min tempo di lettura

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Versione audio
Aggiungi alle fonti preferite su Google

This vibrant carrot and ginger soup offers a sophisticated twist on a classic vegetarian favourite. The natural sweetness of the carrots and potato is balanced by the gentle heat of fresh ginger, creating a deeply comforting base. What elevates this dish is the finishing touch: a swirl of spicy spring onion and chilli butter that melts into the velvety liquid, providing a rich and indulgent layer of flavour.

Ideal for a nutritious lunch or a light starter, this healthy homemade soup is topped with finely chopped roasted peanuts for an essential hit of crunch and saltiness. It is a versatile recipe that works well for batch cooking or as a vibrant centrepiece for a weekend meal. Serve with crusty artisan bread to soak up every last drop of the spiced butter.

Ingredients for Carrot-Ginger Soup with Chilli Butter and Roasted Peanuts

60g (1/2 panetto) di burro non salato, a temperatura ambiente
2 tablespoons finely chopped spring onions (white and green parts only)
1/4 cucchiaini di peperoncino rosso essiccato e tritato
2 cucchiai (1/4 panetto) di burro
675g carrots, peeled, cut into 1/4-inch-thick rounds
200g di cipolla tritata
30g white-skinned potato, peeled, chopped
2 1/2 tablespoons minced peeled fresh ginger
1200ml (or more) vegetable broth or chicken broth
6 tablespoons unsalted roasted peanuts, finely chopped

How to make Carrot-Ginger Soup with Chilli Butter and Roasted Peanuts

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 1200ml 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 60ml fuls to thin soup. Bring to simmer. Season with salt and black pepper.

Ladle soup into bowls. Top with small spoonful of chilli butter; sprinkle with nuts.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.