When the weather turns colder, I start to crave hot, hearty soups.  This Jamaican Carrot Soup fits the bill perfectly!  Because this soup is spicey & crazy tasty, it can also easily fit into your Thanksgiving or Christmas feasts!! Serves 10

Ingredients

Soup

• 5 T unsalted butter
• 2 lbs carrots, thickly sliced
• 1 onion, thinly sliced
• Salt & Pepper
• 4 scallions, thinly sliced
• 1/4 to 1/2 Scotch bonnet chile, seeded & thinly sliced (could also use jalapeno…or leave this out entirely if you want it less spicy)
• 1 t soy sauce
• 1 t thyme, chopped
• 1/2 t ginger, minced
• 1/4 t cumin
• 1/8 t allspice
• 1/8 t nutmeg
• 6 c low-sodium chicken broth
• 1 small red potato, thickly diced
• 1 bay leaf
• 1 T lemon juice

Pear Relish

• 4 Barlett pears, cored & cut into 1/2″ dice
• 4 t lemon juice
• 1/4 c parsley, chopped
• 1/4 t allspice
• 1/8 t nutmeg

Melt the butter in a large, heavy saucepan.  Add carrots and& onion & season with salt and pepper. Cook over moderately low heat, stirring occasionally, until the vegetables are softened & golden, about 30 min.  Add the scallions, Scotch bonnet (if using), soy sauce, thyme, ginger, cumin, allspice & nutmeg & stir until fragrant, about 4 min.  Add the stock, potato & bay leaf & bring to a boil.  Cover & simmer over low heat until the potato is tender, about 25 min.

Remove the soup from the heat & let stand for 10 min, then remove the bay leaf.  Puree the soup with an immersion blender or by batches in a blender & return it to the saucepan.  Season the soup with the lemon juice & salt & pepper.

In a medium bowl, toss the pears with the lemon juice.  Fold in the parsley, allspice & nutmeg.  Chill the relish.

Reheat the soup.  Serve garnished with the cold pear relish.  Enjoy!

Recipe adapted from Food & Wine