Jamaican Carrot Soup
|Chicken broth/Broth||3 Cup (48 tbs)|
|Onion||1 Small, chopped|
|Carrots||4 , peeled and sliced|
|Garlic||1 Clove (5 gm), minced|
|Peanut butter||1 Tablespoon|
|Hot pepper seasoning||1 Dash|
|Chopped parsley||1 Tablespoon|
Place in a saucepan the chicken stock, onion, carrots, nutmeg, garlic, peanut butter, Worcestershire, and pepper seasoning.
Cover and simmer until vegetables are very tender, about 15 to 20 minutes.
Puree in a blender.
Season with salt and pepper to taste.
Ladle into small soup bowls or mugs and garnish with parsley or 4 to 6 luncheon size servings.
Contains about 25 calories per 1/2 cup serving.