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carrot soup

Jamaican Carrot Soup with Pear Relish

Ingredients

  • Soup
  • 5 T. Butter – unsalted
  • 2 Lbs. Carrots – peeled and thickly sliced
  • 1 Medium Sweet Potato – peeled and thickly sliced
  • 1 Large Onion – thinly sliced
  • ½ tsp. Fresh Garlic - chopped
  • Salt and Fresh Ground Pepper
  • 4 Large Scallions – thinly sliced
  • ¼ to ½ Scotch Bonnet Chile – seeded and thinly sliced
  • 1 t. Soy Sauce
  • 2 t. Fresh Thyme – chopped
  • ½ t. Ginger – ground
  • ¼ t. Cumin – ground
  • ¼ t. Cinnamon – ground
  • ¼ t. Nutmeg – freshly grated
  • 6 Cups Chicken Broth – canned
  • 1 Bay Leaf
  • 1 T. Lemon Juice – fresh
  • Pear Relish
  • 4 Bartlett Pears – peeled cored and cut into ½-inch dice
  • 1 T. Smoked Extra-Virgin Olive Oil or Extra-Virgin Olive Oil
  • 4 t. Lemon Juice – Fresh
  • ¼ Cup Italian Parsley – chopped
  • ¼ t. Allspice – ground
  • ¼ t. Nutmeg – freshly grated

Instructions

  1. Melt the butter in a large heavy saucepan. Add the carrots, sweet potato, onion, garlic, salt, and pepper. Cook over moderate heat until vegetables are softened and golden. Add the scallions, chile, soy sauce, and all spices and stir until fragrant – about 4 minutes. Add the stock and bay leaf and bring to a boil. Cover and simmer on low heat until vegetables are tender.
  2. Remove the soup from the heat and let stand for 10 minutes – remove bay leaf. Puree the soup in batches with a hand-held blender or blender and return to the saucepan. Season the soup with lemon juice, salt, and pepper.
  3. In a medium bowl, toss the pears with the lemon juice. Fold in the remaining ingredients and chill until ready to use.
  4. Reheat the soup. Ladle into shallow bowls and garnish with cold pear relish.
  5. Makes 10 Servings