Caribbean Carrot Ginger Soup Food

CARIBBEAN CARROT-GINGER SOUP

Steps:

• 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.

CARROT AND GINGER SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
• Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
• Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
• Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

CARROT-GINGER SOUP WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
• Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
• Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.

CARROT GINGER SOUP

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

GINGER CARROT SOUP

Steps:

• In a large soup pan, over medium heat, saute the garlic and onions in the olive oil until softened, about 5 minutes. Add the carrots, potatoes, ginger, cumin and broth, cover and simmer for 20 minutes, or until the carrots are tender but not mushy.
• Remove the pot from the heat. Puree half this mixture in a food processor or blender. Combine the pureed and unpureed parts of the soup together to create one nicely textured whole. Add more broth if necessary to achieve the desired consistency. Taste and adjust seasoning. Serve hot, garnished with a dollop of yogurt.

CARROT GINGER SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
• Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

CARROT AND GINGER SOUP

Steps:

• In 4-quart saucepan, melt butter over medium heat.
• Add onions and sauté until translucent, about 5 minutes.
• Add gingerroot and cook 2 minutes longer.
• Add carrots and stock to onions; heat to boiling over high heat.
• Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
• (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
• Salt and pepper to taste.
• Heat soup over low heat until hot.
• Ladle into bowls and serve.
• Use the vegetable stock for vegetarians.