Name: Carrot-Ginger Soup with Chile Butter and Roasted Peanuts
Yield: 6 first-course
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

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