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Jamaican Carrot Soup

Ingredients
  Chicken broth/Broth 3 Cup (48 tbs)
  Onion 1 Small, chopped
  Carrots 4 , peeled and sliced
  Nutmeg 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Peanut butter 1 Tablespoon
  Worcestershire 1 Teaspoon
  Hot pepper seasoning 1 Dash
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.
Cool slightly.
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
8

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