Carnival Cruise Soup Recipes

We have gotten several requests recently for Carnival cruise line soup recipes, so we put together a few of their unique and delicious soup recipes below.

Watermelon Soup

4 cups seeded watermelon chunks & juice
2 tbs lemon juice
2 tbs chopped fresh spearmint
1 tbs sugar
1/3 c white wine
1-1/2″ fresh ginger root, sliced- 1/8″ thick
Fresh spearmint springs for garnish

In a blender, blend all ingredients except the ginger. Add the ginger slices and chill the soup several hours. Remove the ginger slices. Serve the soup garnish with mint sprigs. Serves 3 to 4 people.

Chilled Mango Soup

1 Qt. Mango Ice Cream
1 1/2 cups heavy cream
6 cups milk
2 oz. fresh ginger
Peeled mint sprigs
1 mango chop
A small slice or two of fresh ginger

Combine all ingredients (except mint) and blend at the last possible moment. Served in chilled soup cups and garnish with a mint leaf.

West Indian Pumpkin Soup

1 cup onion quartered
1 cup leeks
4 cloves fresh garlic
1 cup pumpkin puree
1 quarts Chicken Stock
1/2 cup half-and-half
1/2 cup heavy cream
Salt & Pepper to Taste
Dash of nutmeg when serving

Heat oven to 300. Place onions, leeks, and garlic in shallow roasting pan & drizzle with olive oil. Bake for 30 minutes. Let vegetables cool and then puree in blender.
Bring the chicken stock, pureed vegetables and pumpkin puree and bring to a bowl. Turn heat to low and simmer for 45 minutes.   Add half-and-half, salt and pepper to taste and simmer another 30 minutes.  Finish with heavy cream and a dash of nutmeg.

Serves 10-12

Strawberry Bisque

3 c strawberries, washed and hulled
1 ½ c water
¾ c sugar
3 T lemon juice
1 t grated lemon peel
1 ½ c red wine
1 c. sour cream
fresh mint leaves

Combine strawberries, ½ c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.

Chilled Avocado Soup—Serves 12

3 cucumbers, peeled, seeded and diced.
1 clove minced garlic
1 tsp ground cumin
1 tsp ground ancho chili (or chili powder)
1/4 cup chopped cilantro
juice of 2 limes
1 quart of low-fat buttermilk
12 oz plain yogurt
5 ripe avocados
2 cups chicken stock or water
salt
pinch or more of cayenne pepper
pinch of dried mint

Puree avocados with lime juice in a blender or food processor.
Put puree into large bowl and whisk in yogurt, buttermilk, and chicken stock.
Add chili powder, garlic, cumin, cayenne and mint.
Stir in the diced cucumber.
Taste for salt (at least 1/4 tsp)
Garnish the soup with cilantro.

Caribbean Pepper Pot Soup—Serves 6

2 TBSP Vegetable Oil
1 Cup chopped onion
1 teaspoon minced garlic
3 cups sliced okra
1 cup chopped red pepper
1 cup choped green pepper
1 cup diced potatoes
1 cup diced yams
1 cup quartered and sliced plantain
6 cups chicken stock
1 cup unsweetened coconut milk

Spaetzle
1/2 lb flour
1/2 cup water
1 egg
1 1/2 teaspoon chopped fresh parsley
2 tablespoons chopped cilantro

Heat oil in Dutch oil; add onions and garlic. Cook until tender. Add okra, red and green peppers, potatoes, yams and plantain. Saute until lightly browned. Add stock and coconut milk; bring to a boil. Reduce heat to low; simmer 2 to 3 hours or until soup thickens. Season with salt and pepper.
Meanwhile, for Spaetzle, combine flour, water, egg and parsley to form a smooth dough. Bring a large pot of water to a boil. Pass dough through a spaetzle mill or colander with large holes. Cook about 3 minutes or until cooked through. Drain; rinse with cold water.
Add Spaetzle to soup. Garnish with Cilantro