From our kitchen to yours

Robert Wall, Dining Services Chef

Here’s a recipe that makes me think of warm sea breezes and the friendly people of Jamaica. I developed this soup after my first trip to the island. Latin Carrot Soup

2 lbs fresh carrots, peeled and roughly chopped
4 C. chicken or vegetable stock
1 small onion, chopped
1 clove garlic, minced
1″ fresh ginger, peeled and minced.
2 T. coconut milk
1 t. curry paste
2 T. cumin
Salt and pepper to taste
Cream or butter to finish

Sauté onion in a little butter or oil. Add ginger and garlic and sauté for one minute. Add half the fresh cumin and the curry paste and sauté one minute. Add the carrots, stock and coconut milk and bring to a simmer. Simmer carrots gently for 20-30 minutes until the carrots are tender.

Puree the soup using a blender or immersion blender. When the carrots are broken down, add a little butter or cream and continue processing until it is smooth. Add the remaining cumin, salt and pepper to taste and blend well.

Serve with freshly chopped cilantro.

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