Jamaican Carrot Soup

Name: Jamaican Carrot Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 4 firm, ripe Bartlett pears--peeled, cored and cut into 1/2-inch dice; 1 bay leaf; 907 grams carrots, thickly sliced; 1 liters chicken stock or canned low-sodium broth; 59 milliliters chopped flat-leaf parsley; 1 teaspoons minced ginger; 0 teaspoons ground allspice; 0 teaspoons ground allspice; 0 teaspoons ground cumin; 1 Tbsp fresh lemon juice; 4 teaspoons fresh lemon juice; 0 teaspoons freshly grated nutmeg; 1 large onion, thinly sliced; 1 large ripe plantain; 1 small red potato, peeled and thickly sliced; 10 servings Salt; 10 servings Salt and freshly ground pepper; 4 larges scallions, thinly sliced; 1 teaspoon soy sauce; 1 teaspoon chopped thyme; 5 Tbsps unsalted butter; 10 servings Vegetable oil, for frying; 0 to 1/2 Scotch bonnet chile, seeded and thinly sliced

Jamaican Carrot Soup might be a good recipe to expand your soup recipe box. One portion of this dish contains around 6g of protein, 9g of fat, and a total of 242 calories. This recipe serves 10. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Autumn will be even more special with this recipe. A mixture of salt, salt and pepper, plantain, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegetarian diet. Be adventurous and try soup from the carribean, and Jamaican Squash Soup.

Instructions

MAKE THE SOUP: Melt the butter in a large, heavy saucepan.

Ingredients you will need

Butter

Soup

Equipment you will use

Sauce Pan

Add the carrots and onion and season with salt and pepper. Cook over moderately low heat, stirring occasionally, until the vegetables are softened and golden, about 30 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Carrot

Onion

Add the scallions, Scotch bonnet, soy sauce, thyme, ginger, cumin, allspice and nutmeg and stir until fragrant, about 4 minutes.

Ingredients you will need

Green Onions

Soy Sauce

Allspice

Ginger

Nutmeg

Scotch Whiskey

Cumin

Thyme

Add the stock, potato and bay leaf and bring to a boil. Cover and simmer over low heat until the potato is tender, about 25 minutes.

Ingredients you will need

Bay Leaves

Potato

Stock

Remove the soup from the heat and let stand for 10 minutes, then remove the bay leaf. Puree the soup in batches in a blender and return it to the saucepan. Season the soup with the lemon juice and salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Bay Leaves

Soup

Equipment you will use

Sauce Pan

Blender

MAKE THE PEAR RELISH: In a medium bowl, toss the pears with the lemon juice. Fold in the parsley, allspice and nutmeg. Chill the relish.

Ingredients you will need

Lemon Juice

Allspice

Parsley

Nutmeg

Relish

Pear

Equipment you will use

Bowl

MAKE THE PLANTAIN CHIPS: Peel the plantain and thinly slice it on the diagonal. In a large skillet, heat 1/4 inch of oil until shimmering.

Ingredients you will need

Plantain

French Fries

Cooking Oil

Equipment you will use

Frying Pan

Add half of the plantain slices and fry over moderate heat until golden brown and crisp, about 2 minutes per side.

Ingredients you will need

Plantain

Drain on paper towels while you fry the rest. Season with salt just before serving.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Reheat the soup. Ladle into shallow bowls and garnish with the cold pear relish.

Ingredients you will need

Soup

Pear

Equipment you will use

Bowl

Ladle

Serve with plantain chips.

Ingredients you will need

Plantain

French Fries

Make Ahead: The soup can be refrigerated for up to 3 days and the pear relish for 1 day. The plantains can be fried early in the day; reheat them in the oven.

Ingredients you will need

Plantain

Soup

Pear

Equipment you will use

Oven