Jamaican-Style Carrot Bisque

Deliciously Cozy Carrot Soup with Pear Relish and Crispy Plantain Chips

Get ready to tantalize your taste buds with this vibrant carrot soup, topped with a refreshing pear relish and accompanied by crunchy plantain chips. Perfect for any occasion, this dish will warm your heart and brighten your dinner table.

Cooking Time

Preparation time: 15 minutes

Cooking time: 60 minutes

Total time: 75 minutes

Ingredients

For the Soup:

- 5 tablespoons unsalted butter

- 2 pounds carrots, thickly sliced

- 1 large onion, thinly sliced

- Salt and freshly ground pepper to taste

- 4 large scallions, thinly sliced

- 1/4 to 1/2 Scotch bonnet chile, seeded and thinly sliced

- 1 teaspoon soy sauce

- 1 teaspoon chopped thyme

- 1/2 teaspoon minced ginger

- 1/4 teaspoon ground cumin

- 1/8 teaspoon ground allspice

- 1/8 teaspoon freshly grated nutmeg

- 6 cups chicken stock or low-sodium broth

- 1 small red potato, peeled and thickly sliced

- 1 bay leaf

- 1 tablespoon fresh lemon juice

For the Pear Relish:

- 4 firm, ripe Bartlett pears, peeled, cored, and diced into 1/2-inch pieces

- 4 teaspoons fresh lemon juice

- 1/4 cup chopped flat-leaf parsley

- 1/4 teaspoon ground allspice

- 1/8 teaspoon freshly grated nutmeg

For the Plantain Chips:

- 1 large ripe plantain

- Vegetable oil for frying

- Salt to taste

Cooking Instructions

Start by melting the butter in a robust saucepan over medium heat. Toss in the carrots and onions, seasoning them generously with salt and pepper. Allow them to sauté slowly, stirring occasionally, until they become tender and golden, roughly 30 minutes.

Next, introduce the scallions, Scotch bonnet, soy sauce, thyme, ginger, cumin, allspice, and nutmeg to the pan. Stir the mixture until it releases its lovely aromas, which should take about 4 minutes. Pour in the chicken stock, add your sliced potato and bay leaf, and bring it all to a boil. Once boiling, cover the pot and let it simmer gently on low heat until the potato is soft, which should take around 25 minutes.

Remove the soup from the heat and let it rest for about 10 minutes before discarding the bay leaf. Using a blender, purée the soup in batches until smooth, then return it to the saucepan. Stir in the lemon juice along with additional salt and pepper to taste.

For the pear relish, combine the diced pears and lemon juice in a bowl, gently fold in the parsley, allspice, and nutmeg, and then chill until ready to serve.

Now, let’s prepare the plantain chips! Peel the plantain and cut it into thin slices on an angle. Heat about 1/4 inch of vegetable oil in a large skillet until it shimmers. Fry half of the sliced plantains over moderate heat until they turn a golden brown and crisp, around 2 minutes on each side. Once done, transfer them to paper towels to drain excess oil, and sprinkle with salt. Repeat with the remaining slices.

Finally, reheat the soup and ladle it into shallow bowls. Top with a spoonful of chilled pear relish and serve alongside your crispy plantain chips. Enjoy this delightful meal with family and friends!

Storage Tips

The soup can be stored in the refrigerator for up to 3 days, while the pear relish is best consumed within 1 day. You can fry the plantains ahead of time; just reheat them in the oven for a delightful crunch!