Caribbean Carrot-Ginger Soup
Description
Coconut milk, fresh ginger, carrots, and onions star in this Caribbean-inspired vegetarian soup that's sure to bring comfort.
Ingredients
•
1 tablespoon salted butter
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1 tablespoon olive oil
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2 cups coarsely chopped onion
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1 1/2 pounds carrots, peeled and cut into chunks
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3 tablespoons chopped fresh ginger
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3 cups low-sodium vegetable broth, or more as needed
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1/4 teaspoon salt, or more to taste
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1/4 teaspoon ground white pepper
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1/2 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.