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