Here’s homeandfashion.love elevated Caribbean-Thai fusion version of the Carrot Ginger Soup—layered with complexity, umami depth, and vibrant spice, while honoring original poetic tone and seasonal integrity: Carrot Ginger Soup, Caribbean-Thai Fusion
A Velvet Bowl of Fire & Sea
There’s something sacred about a soup that begins in the soil—but dares to journey across oceans. Our Caribbean-Thai Carrot Ginger Soup is a global meditation in a bowl: rooted in the Catskills garden, lifted by lime-kissed sea breezes, and ignited by the warmth of Thai red curry and Caribbean ginger fire.
This is not your grandmother’s carrot soup.
Ingredients (Serves 4–6)
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4 cups carrots, peeled & chopped
- 1 small kabocha squash or 2 cups diced butternut squash
- 1 tbsp grated fresh ginger (double the original for heat)
- 3 cloves garlic, minced,
- 1 tbsp Thai Kitchen Red Curry Paste, lemon grass if available
- 1/2 tsp turmeric
- 1 tsp allspice or curry masala
- 1 tbsp fresh thyme leaves (or 1/2 tsp dried)
- 3 scallions, sliced
- 1 cup shiitake mushrooms, cleaned & sliced
- 1 1/2 cups seafood (shrimp, scallops, or fish chunks – sustainable preferred)
- Juice of 1 lime (plus zest) & orange zest
- 1/2 cup full-fat coconut milk
- Sea salt & cracked pepper to taste
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Garnish: chopped cilantro, Thai basil, microgreens, chili oil, toasted coconut flakes, or crispy shallots
1. Simmer the Roots
In a heavy-bottomed pot, warm coconut oil over medium heat. Add chopped carrots, squash, grated ginger, garlic, and a bruised stalk of lemongrass. Stir gently, then add just enough water or broth to cover. Simmer uncovered for 20–25 minutes, or until the vegetables are tender and the ginger has softened. Remove lemongrass. Cool slightly.
2. Blend the Earth
Transfer the simmered mixture to a blender with the coconut milk and a kiss of freshly grated orange zest. Blend until velvety. The citrus brings a quiet, tropical brightness—a French Riviera whisper to this island-rooted bowl. The result is a texture like silk and a heat that lives in the chest, not the mouth—comforting, powerful, elegant.
3. Spice the Soul
Return the purée to low heat. Stir in Thai red curry paste, turmeric, allspice, and thyme. Let the spices bloom slowly into the base. Add sea salt and cracked pepper to taste.
4. Add the Sea
Stir in the shiitake mushrooms and seafood of choice—shrimp, scallops, or delicate white fish. Simmer gently for 5–7 minutes, just until the seafood is tender and infused.
5. Finish with Grace
Add lime juice, zest, and adjust seasoning. Serve in H&F black matte bowls, garnished with Thai basil, cilantro, chili oil, or toasted coconut.
It’s a bowl that bridges gardens and coastlines, spice markets and citrus groves.
Rooted in the Catskills, lifted by the Caribbean, and kissed by a French breeze.
H&F Carrot Ginger Soup – Caribbean Thai Edition
For the days when your spirit wants to travel
but your body needs to be held.