Just for fun, I want to share with you a recipe for a dish served at the Soggy Dollar beach bar on Jost Van Dyke.
Soggy Dollar Carrot~Ginger Soup
6 Tbsp. unsalted butter
1 Lg. onion, finely chopped
1/4 C. fresh ginger, finely chopped
3 cloves garlic, chopped
7 C. chicken stock
Snipped fresh chives, chopped
1 C. dry white wine
1 1/2 lbs. carrots, chopped into 1/2 inch pieces
2 Tbsp. fresh lemon juice
Pinch of curry powder, salt and pepper
Fresh Parsley
Melt butter over medium heat and saute onion, garlic and ginger until soft and aromatic. Add chicken stock, wine and carrots. Bring to a boil then reduce temperature and simmer uncovered for appx. 45 minutes until carrots are tender. Let cool slightly and puree until silky smooth and season with lemon juice, salt and pepper. Can be chilled at this point for serving later hot or cold. Garnish with chives and parsley.
Serves 4 to 6
Enjoy an authentic Caribbean dish!