It’s fall, everyone, and that makes me want to make soup, soup, and more soup! I have just made my Jamaican Carrot Soup with Pear Relish. The soup is rich with flavors of the Islands – ginger, allspice, cumin, and chile.
You will find the soup to be a taste sensation with every bite – so give it a try when you need a little culinary experience. The soup is creamy, silky, light, and spicy(but not too spicy) to warm you up through the fall and winter months. It’s easy to prepare and cooks in about 30 minutes, all while creating a vibrant soup. The spices are lifted with the finishing touch of lemon.
What to buy to start the Soup
To begin to make the Jamaican Carrot Soup with Pear Relish, first, let’s gather the ingredients. I have my tried and true butter that I use every day. It’s the Land of Lake’s unsalted Butter*.
Next, buy all your produce items, I believe it’s important to buy organic from the USA, or local if possible. I really like a Soy Sauce that is low-sodium and/or gluten-free*. My choice is San-J Gluten-Free Tamari Soy Sauce.
Always buy fresh herbs, such as Italian Parsley and Cilantro.
Now to the spices, my favorite brand is Simple Organic.
I always need to mention my choice for the Kosher Salt. The best is the Diamond Cyrstal Kosher Salt. It is hands down the best to buy, recommended by professtional cooks everywhere.
Finally, down to the Chicken Broth. There are so many to choose from, but try to buy organic, if poosible.
Let’s make this Warm Soup
The final Touches for a fall Soup
Jamaican Carrot Soup with Pear Relish.
Jamaican Carrot with Pear Relish
Equipment
- 1 Immersion Blender
Ingredients
- 5 Tbsp. Butter – unsalted
- *2 Lbs. Carrot – thickly sliced – buy organic if possible
- 1 Medium Sweet Potato – peeled and thickly sliced
- 1 Medium Size Onion – thinly sliced
- Kosher Salt* and Fresh Ground Pepper – to taste
- 4 Large Green Onions – seeded and thinly sliced
- 1/4 to 1/2 Scotch Bonnet Chili – seeded and thinly sliced
- 2 tsp. Soy Sauce – used a low-sodium if possible
- *1 tsp. Fresh Thyme – chopped
- 1/2 tsp. Ginger – ground*
- 1/4 tsp. Cumin, Allspice, Nutmeg – ground*
- 6 Cups Chicken Broth* organic if possible*
- 1 Tbsp. Lemon Juice – fresh squeezed
Pear Relish
- 4 Bartlett Pears – peeled, cored, and cut into 1/2 inch dice peeled, cored, and cut into 1/2 inch dice
- 2 Tbsp. Lemon Juice freshly squeezed
- 1/4 Cup Italian Parsley and/or Cilantro chopped
- 1/4 tsp. Allspice – ground
- 1/4 tsp. Nutmeg – ground
Instructions
- Melt the butter in a large, heavy saucepan. Add the carrots, onions, sweet potato, salt, and pepper. Cook over moderate heat until the vegetables are softened and golden for 6 to 7 minutes. Add the green onions, chili, soy sauce, and all the spices and stir until fragrant for about 4 minutes.
- Add the stock and the bay leaf and bring them to a boil. Cover and simmer on low heat until the vegetables are tender for 15 to 20 minutes.
- Remove the soup from the heat and let stand for 10 minutes. Remove the bay leaf. With either an Immersion Blender Stick* or a blender*, puree the soup in batches and return to the saucepan.
Pear Relish
- In a medium bowl, toss the pears with lemon juice. Fold in the remaining ingredients and chill until ready to use. Reheat the soup. To serve, ladle into large shallow bowls, and garnish with the cold pear relish.
Soups for the Fall! I am adding soups for the fall every week in the coming weeks. If you missed my last post, here is the link – https://lauriebakkeskitchen.com/chicken-and-three-bean-chili-verde-2/