Carrot-Ginger Soup With Chile Butter And Roasted Peanuts

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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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