Name: Caribbean Carrot-Ginger Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Salted butter - 1 tablespoon; Olive oil - 1 tablespoon; Coarsely chopped onion - 2 cups; Carrots, peeled and cut into chunks - 1 ½ pounds; Chopped fresh ginger - 3 tablespoons; Low-sodium vegetable broth, or more as needed - 3 cups; Salt, or more to taste - ¼ teaspoon; Ground white pepper - ¼ teaspoon; Full-fat unsweetened coconut milk - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Caribbean Carrot-Ginger Soup

1. Salted butter - 1 tablespoon

2. Olive oil - 1 tablespoon

3. Coarsely chopped onion - 2 cups

4. Carrots, peeled and cut into chunks - 1 ½ pounds

5. Chopped fresh ginger - 3 tablespoons

6. Low-sodium vegetable broth, or more as needed - 3 cups

7. Salt, or more to taste - ¼ teaspoon

8. Ground white pepper - ¼ teaspoon

9. Full-fat unsweetened coconut milk - ½ cup

How to cook deliciously - Caribbean Carrot-Ginger Soup

1. Stage

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. Stage

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. Stage

Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.