Unlike the English Caribbean, this soup is not chunky, but creamy. It is perfect for the Lenten season. Here’s the recipe:
3 green plantains, peeled and sliced into small chunks
8 cups of vegetable broth or more if needed
1 cup chopped onion
4 garlic cloves, minced
2 scallions, chopped
Salt and pepper, to taste
1 large carrot peeled and diced
1/2 teaspoon ground cumin powder
1/4 cup cilantro
Place the onion, garlic, scallions and one cup of broth in a blender and blend for about 30 seconds.
Place the broth mixture in a medium pot and bring to a boil.
Reduce the heat to medium and add the rest of the ingredients, except the cilantro.
Cover the pot and reduce the heat to medium low and cook for 30 minutes or until the plantains are tender.
Transfer the soup to a blender and purée. Add the purée soup back to the pot, stir and cook for 10 more minutes.
Add more broth if necessary
Divide the soup in bowls and sprinkle with fresh cilantro on top. Serve hot.