Jamaican Carrot Soup with Pear Relish and Fried Plantains
Flavors of the Sun
Flavors of the Sun
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  • 5 tablespoons unsalted butter
  • 2 pounds carrots
  • 1 large onion
  • 4 large scallions
  • 1 teaspoon soy sauce
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon minced fresh ginger
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon freshly grated nutmeg
  • 6 cups chicken stock
  • 1 small red potato
  • 1 bay leaf
  • 1 tablespoon fresh lemon juice
  • 4 teaspoons fresh lemon juice
  • 1/4 cup chopped
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon freshly grated nutmeg
  • 1 large ripe plantain
  • Salt
  • 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 before serving.Parting Shot:©Victoria Challancin. All Rights Reserved.Like life and love, recipes are meant to be shared, but please ask permission before using text or photos. Thanks!Victoria Challancin



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