Caribbean Carrot Soup

Verson 1:

2 tsps coconut oil (or oil of preference)
1 cup chopped onions
1 TBSP minced fresh ginger
2 tsps minced fresh jalapeno pepper
1 tsp ground cumin
3 cups veggie or chicken broth
2 cups water
3 cups sliced carrots
2 TBSP fresh cilantro leaves
1/4 tsp pure salt

• In a medium saucepan, heat the oil over medium heat.
• Add the onions, ginger & jalapeno.
• Cook, stirring until onions are transparent, about 2 mins.
• Stir in the cumin until absorbed.
• Add the broth & water, & bring to a boil.
• Stir in the carrots & return to a boil.
• Reduce heat & simmer, uncovered for about 20 mins (or until carrots are softened).
• Stir in cilantro & salt.
• Use stick blender to puree (or transfer soup to a blender).

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SIDE NOTES:

~ Adapted from “1000 Vegetarian Recipes”

~ Using a food processor with chopping blade makes chopping the carrots a snap.

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Version 2:

~ I’ve posted a few different carrot soup recipes over the years. The following carrot-coriander version is also a good one….similar, but more gingery & using a good amount of coriander instead of cumin.

2 TBSP coconut oil
3 TBSP ground coriander
1 large onion, finely chopped
3 TBSP minced fresh ginger
1 lb carrots, scrubbed & sliced
32 oz vegetable or chicken stock
1/2 cup chopped fresh cilantro
1 tsp pure salt

• Heat the oil in a soup pot & add the coriander, toasting for about a minute.
• Add the onions & cook 5 minutes.
• Add the ginger & cook a minute longer, then add the carrots.
• Saute for a minute, then add the veggie broth & bring to a boil.
• Let simmer until the carrots are soft, about 20 mins.
• Add the cilantro, salt (& pepper if using) and pure until smooth (immersion blender makes this so easy).

Serves 4.

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Version 3 – A milk based Carrot Soup:

2 TBSP ghee or butter
1 – 2 TBSP minced fresh ginger
1 large onion, finely chopped
1 lb carrots, scrubbed & sliced
2 & 1/2 cups broth (chicken or veggie)
pure salt & freshly ground black pepper to taste
2 & 1/2 cups whole milk
pinch of nutmeg
1/2 cup cream (or extra milk)

• In a large saucepan, cook the butter, ginger, onion & carrots over low heat, tightly covered, for 15-20 mins.
• Stir now & then.
• The vegetables must not brown, but this slow cooking brings out the flavors & makes all the difference to the soup.
• Add the broth, bring to a boil, then simmer for 30 mins or until carrots are very tender.
• Puree with stick blender (or transfer to regular blender)
• Return to heat & season to taste.
• Stir in milk, nutmeg, cream & bring almost to a boil.

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