Caribbean Carrot-Ginger Soup Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger, and sauté until fragrant.
• STEP 2.Add carrots, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce heat and simmer until carrots are tender.
• STEP 3.Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Season with salt and pepper to taste.
• STEP 4.Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice. Enjoy!

Cooking Tips

• For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
• If you don't have an immersion blender, let the soup cool slightly before transferring it to a blender. Be careful when blending hot liquids.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• To serve, reheat the soup on the stovetop over low heat until warmed through.
• Garnish with fresh cilantro and a squeeze of lime juice before serving.