October 16, 2017
Courtesy of Chobani
An easy to make rich and creamy soup that’s also deliciously gluten-free!
Ingredients
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2 medium carrots, chopped
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1 green bell pepper, chopped
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1 onion, chopped
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1 jalapeño, chopped
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2 T canola oil
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2 garlic cloves, finely chopped
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1½ t ground cumin
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1½ t dried oregano
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2 t kosher salt
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2 green plantains, peeled, chopped
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½ bunch fresh cilantro, chopped
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Lime wedges
Instructions
- In a large pot sauté carrots, green pepper, onion and jalapeño in oil until soft, 5 minutes.
- Add garlic, cumin, oregano and salt and cook until garlic is fragrant, 1 minute.
- Add 8 c water, plantains and half the cilantro. Bring to a boil, reduce heat and simmer 30 minutes.
- Cool 15 minutes then purée in batches in blender. Add Chobani to last batch. Reheat and serve with the remaining cilantro and lime wedges.