Jamaican Carrot Soup Recipe

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Ingredients

Count

Nutrition

233

Calories

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Ingredients:

Serving

5 tbsp unsalted butter
2 lb carrots, thickly sliced
1 large onion, thinly sliced
salt and freshly ground pepper
4 large scallions, thinly sliced
1/4 to 1/2 scotch bonnet chile, seeded and thinly sliced
1 tsp soy sauce
1 tsp chopped thyme
1/2 tsp minced ginger
1/4 tsp ground cumin
1/8 tsp ground allspice
1/8 tsp freshly grated nutmeg
6 cups chicken stock or canned low-sodium broth
1 small red potato, peeled and thickly sliced
1 bay leaf
1 tbsp fresh lemon juice
4 firm, ripe bartlett pears--peeled, cored and cut into 1/2-inch dice
4 tsp fresh lemon juice
1/4 cup chopped flat-leaf parsley
1/4 tsp ground allspice
1/8 tsp freshly grated nutmeg
1 large ripe plantain
vegetable oil, for frying
salt

Directions:

MAKE THE SOUP: Melt the butter in a large, heavy saucepan. 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. Add the scallions, Scotch bonnet, soy sauce, thyme, ginger, cumin, allspice and nutmeg and stir until fragrant, about 4 minutes. 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.
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.
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.
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. Add half of the plantain slices and fry over moderate heat until golden brown and crisp, about 2 minutes per side. Drain on paper towels while you fry the rest. Season with salt just before serving.
Reheat the soup. Ladle into shallow bowls and garnish with the cold pear relish. Serve with plantain chips.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	233.06 Kcal (976 kJ)
Calories from fat	65.24 Kcal
		% Daily Value*
Total Fat	7.25g	11%
Cholesterol	19.59mg	7%
Sodium	311.31mg	13%
Potassium	766.51mg	16%
Total Carbs	37.16g	12%
Sugars	18.35g	73%
Dietary Fiber	6.33g	25%
Protein	6.39g	13%
Vitamin C	19.9mg	33%
Vitamin A	1mg	33%
Iron	0.7mg	4%
Calcium	59.6mg	6%

Amount Per 100 g
Calories	60.88 Kcal (255 kJ)
Calories from fat	17.04 Kcal
		% Daily Value*
Total Fat	1.89g	11%
Cholesterol	5.12mg	7%
Sodium	81.32mg	13%
Potassium	200.22mg	16%
Total Carbs	9.71g	12%
Sugars	4.79g	73%
Dietary Fiber	1.65g	25%
Protein	1.67g	13%
Vitamin C	5.2mg	33%
Vitamin A	0.3mg	33%
Iron	0.2mg	4%
Calcium	15.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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