Caribbean Carrot-Ginger Soup

Name: Caribbean Carrot-Ginger Soup recipe
Prep time: 20 min
Cook time: 35 min
Yield: 4 servings
Cuisine: Global
Ingredients: 1 tablespoon salted butter; 1 tablespoon olive oil; 2 cups coarsely chopped onion; 1 ½ pounds carrots, peeled and cut into chunks; 3 tablespoons chopped fresh ginger; 3 cups low-sodium vegetable broth, or more as needed; ¼ teaspoon salt, or more to taste; ¼ teaspoon ground white pepper; ½ cup full-fat unsweetened coconut milk

by Clara Duran 1 year ago

4.5 (4)

35 minutes

221.9 kcal

26.9 g carbs

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Description

I developed this recipe while in the Dominican Republic. Living in a small, rural beach town, I had to be resourceful with ingredients that were available and affordable. Carrots grow like crazy there, so this was an easy, delicious recipe that I used to make for my friends during the rainy season. It's the first recipe I really ever developed myself, and I still love it. Garnish as desired with microgreens, chopped chives, toasted sliced almonds, or chia seeds.

Ingredients

1 tablespoon salted butter
1 tablespoon olive oil
2 cups coarsely chopped onion
1 ½ pounds carrots, peeled and cut into chunks
3 tablespoons chopped fresh ginger
3 cups low-sodium vegetable broth, or more as needed
¼ teaspoon salt, or more to taste
¼ teaspoon ground white pepper
½ cup full-fat unsweetened coconut milk

Directions

1. Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
2. Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
3. Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.

Nutrition Facts

serving: 4 servings

calories: 221.9 kcal

carbohydrates: 26.9 g

protein: 2.9 g

saturated fat: 7.7 g

cholesterol: 7.6 mg

sodium: 440.8 mg

fiber: 6.2 g

sugar: 11.3 g