CARROT SOUP - Carribean Style

CARROT SOUP - Carribean Style

Serves 10

5 tbsp. butter
2 lbs. carrots, thickly sliced
1 lg onion thinly sliced
salt and pepper
4 lg. scallions, thinly sliced
1/4 to ½ scotch bonnet or habanero pepper, seeded and minced
1 tsp. soy sauce
1 tsp. chopped thyme
½ tsp. minced ginger
1/4 tsp. ground cumin
1/8 tsp. ground allspice
1/8 tsp. nutmeg
6 cups chicken stock
1 small red potato, peeled and thick sliced
1 bay leaf
1 tbsp. fresh lemon juice

Pear relish
4 firm, ripe Bartlett pears, peeled, cored and small diced
4 tsp. lemon juice
1/4 cup chopped flat leaf parsley
1/4 tsp. ground allspice
1/8 tsp. nutmeg

  1. Melt the butter in a stock pot over medium low heat. Add the carrots and onions and cook, stirring occasionally, until the vegetables are soft and golden. Add the next 8 ingredients and stir until fragrant. Add the stock, potato and bay leaf and bring to a boil, then cover, reduce heat to a simmer over low heat until the potato is tender, about 30 minutes.
  2. Remove the soup from the heat and remove the bay leaf. Puree the soup in batches in a vented food processor and return it to the pan. Season the soup with lemon juice and salt and pepper to taste. You can stop here and refrigerate the soup for up to three days.
    Pear relish: Toss all the ingredients together in a small bowl and refrigerate until needed. When ready to serve, reheat the soup, ladle into shallow bowls and top with a spoon of pear relish and serve.