Caribbean Carrot-Ginger Soup

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.

By Jessica Lawson, AllRecipes.com

• 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

Step 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.

Step 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.

Step 3
Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.

Cook’s Notes
You can use black pepper instead of white. Canned coconut milk can be pretty chunky, so shake it vigorously before opening the can.

• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 mins
• Servings: 4
• Yield: 4 servings

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