Name: Caribbean Carrot-Ginger Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 1 tablespoon salted butter; 1 tablespoon olive oil; 2 cups coarsely chopped onion; 1.5 pounds carrots, peeled and cut into chunks; 3 tablespoons chopped fresh ginger; 3 cups low-sodium vegetable broth, or more as needed; 0.25 teaspoon salt, or more to taste; 0.25 teaspoon ground white pepper; 0.5 cup full-fat unsweetened coconut milk

Caribbean Carrot-Ginger Soup

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Caribbean-inspired vegetarian soup with coconut milk, ginger, carrots, and onions for ultimate comfort.

Ingredients:

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

Instructions:

In a large saucepan over medium heat, melt butter and oil. Sauté onion until translucent, for 5 to 6 minutes. Add carrots and ginger and sauté for 1 to 2 more minutes. Pour in broth, sprinkle with salt, and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, for 20 to 30 minutes.
Blend soup with an immersion blender until velvety smooth; if using a regular blender, cool slightly, blend in batches, then return to heat. Adjust consistency with more broth, aiming for a luscious thickness. Season with pepper and salt to taste.
Pour the soup into 4 bowls and gently swirl in 2 tablespoons of coconut milk into each bowl.

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