Jamaican Carrot Soup Recipe
Ingredients
3 cups chicken stock or broth
1 small onion, chopped
4 carrots, peeled and sliced
1/8 teaspoon nutmeg
1 clove garlic, minced
1 tablespoon peanut butter
1 teaspoon Worcestershire
dash liquid hot pepper seasoning
salt and pepper to taste
chopped parsley or diced red skinned apple for garnish
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.
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.
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