Caribbean Carrot-Ginger Soup
I developed this recipe while in the Dominican Republic. Living in a small, rural beach town, I had to be resourceful with ingredients that were available and affordable. Carrots grow like crazy there, so this was an easy, delicious recipe that I used to make for my friends during the rainy season. It's the first recipe I really ever developed myself, and I still love it. Garnish as desired with microgreens, chopped chives, toasted sliced almonds, or chia seeds.
Gallery
Credit:
Allrecipes Magazine
Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Notes:
You can use black pepper instead of white.
Canned coconut milk can be pretty chunky, so shake it vigorously before opening the can.
Nutrition Facts
Per Serving:
222 calories; protein 2.9g; carbohydrates 26.9g; fat 12.8g; cholesterol 7.6mg; sodium 440.8mg.
Full Nutrition