Caribbean Carrot-Ginger Soup Recipe

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.