Caribbean Ginger Tomato Soup
Immerse yourself in the vibrant, bold flavors of the tropics with this Caribbean Ginger Tomato Soup—a tantalizing fusion of sweet, spicy, and savory. This comforting soup features a velvety base of tomatoes and coconut milk, elevated with the zesty heat of scotch bonnet pepper, the warmth of ginger, and a symphony of fragrant spices like allspice, cinnamon, and cumin. Fresh lime juice and brown sugar balance the flavors beautifully, while a garnish of fresh cilantro adds a burst of herbal brightness. Perfect for chilly evenings or as an exotic starter, this soup is quick to prepare, taking just 45 minutes from start to finish, and serves four. It’s a tropical escape in every spoonful, ideal for fans of Caribbean cuisine or those seeking a creative twist on traditional tomato soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (finely chopped) onion
- 3 cloves (minced) garlic
- 1 tablespoon (grated) fresh ginger
- 1 small (deseeded and finely chopped) scotch bonnet pepper
- 0.5 teaspoon ground allspice
- 0.25 teaspoon cinnamon
- 0.5 teaspoon cumin
- 1 medium (peeled and diced) carrot
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, and chopped scotch bonnet pepper. Cook for another 1-2 minutes until fragrant, being cautious not to let the garlic burn.
Add the ground allspice, cinnamon, and cumin, stirring constantly to toast the spices for about 30 seconds.
Add the diced carrot and stir to coat it in the spices.
Pour in the canned diced tomatoes (with their juice) and the vegetable broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the carrots are tender.
Use an immersion blender to carefully puree the soup directly in the pot until smooth. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender. Return the pureed soup to the pot if needed.
Stir in the coconut milk, lime juice, and brown sugar. Simmer for another 5 minutes to warm through.
Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 17.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
