CARIBBEAN GINGER TOMATO SOUP
Make and share this Caribbean Ginger Tomato Soup recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Stir together soup, coconut milk and ginger in heavy, medium-size saucepan.
- Bring to boiling over medium heat, stirring often.
- Season with salt and pepper.Serve hot.
Nutrition Facts : Calories 213.9, Fat 18.5, SaturatedFat 16.2, Sodium 431.2, Carbohydrate 12.9, Fiber 0.9, Sugar 6.2, Protein 3
GINGER TOMATO SOUP
Make and share this Ginger Tomato Soup recipe from Food.com.
Provided by English_Rose
Categories Clear Soup
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the stock in a saucepan and bring to simmering point.
- Add the ginger, soy sauce, chili bean sauce, sugar and the tomatoes. Simmer for 2 minutes and serve immediately.
- Add a dash of lemon juice for a South-East Asian touch or serve at room temperature on particularly hot, summer days.
Nutrition Facts : Calories 118.1, Fat 3.2, SaturatedFat 0.8, Cholesterol 7.2, Sodium 432.8, Carbohydrate 15.5, Fiber 1.4, Sugar 8.6, Protein 7.2
CREAMY CARROT, TOMATO, AND GINGER SOUP
Carrot-ginger soup and tomato bisque are lunchtime hall-of-famers on their own. Here, the best of both worlds is combined into this one creamy and comforting soup.
Provided by Lauryn Tyrell
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour.
- In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
- Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth. (If too thick for your taste, you can add more water, a few tablespoons at a time, until desired consistency is reached.) Season to taste and serve with crusty bread, topped with more pepper and oil.
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.
Provided by Jessica Lawson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 26.9 g, Cholesterol 7.6 mg, Fat 12.8 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 440.8 mg, Sugar 11.3 g
CARIBBEAN ZUCCHINI SOUP
This creamy soup is a riff off callaloo, a traditional West Indian soup that is made with the leaves of the callaloo plant. Because that plant is not native in the United States, the soup is often made here with spinach or even collard greens -- but with the abundance of zucchini, this version, served hot or cold, offers a new twist that still employs many of the same flavors!
Provided by Carla Hall
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the onions and a pinch each of salt and pepper. Cook until the onions start to color, stirring occasionally, about 3 minutes. If the pot is dry, add a bit more oil. Add the zucchini and bay leaf and season with salt; cook, stirring until coated, about 2 minutes. Add the garlic, ginger, nutmeg and 1 teaspoon of the curry powder; cook, stirring, for 30 seconds. Add the vegetable broth and coconut milk. Cover and bring to a boil.
- Reduce the heat and simmer for 15 minutes. Remove from the heat, then remove and discard the bay leaf. Stir in the remaining 1/2 teaspoon curry powder, if needed. (If serving chilled, let cool to room temperature.) Working in 2 batches, transfer the soup to a blender; pulse, then blend on low speed, gradually increasing the speed to high, until smooth. Add salt and pepper to taste. (For the cold version, refrigerate until completely chilled, at least 2 hours.)
- When ready to serve, divide the zucchini noodles between each bowl, then stir the lime juice and cilantro into the soup and pour over the zucchini noodles in each bowl. Garnish with cilantro sprigs. Serve with lime wedges and Sriracha.
CARIBBEAN POTATO SOUP
My bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer., Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through.
Nutrition Facts : Calories 213 calories, Fat 10g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 954mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 5g protein.
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