This velvety smooth and rich soup brings the heat thanks to the fiery spice blend: berbere.
What is berbere?
The essential Ethiopian spice mix, berbere is a blend of chilies and spices such as fenugreek, cinnamon and nutmeg. I like the blend from Penzey’s and usually get that. But you can make it yourself. Check out this recipe by Marcus Samuelsson. I love it for the depth of flavour it gives.
Spicy Carrot & Ackee Soup
For this soup much like my Creamy Tomato Ackee Soup, there is no coconut milk. The creaminess comes directly from the ackees and it’s amazing! I served it with onion rolls spread with carrot top pesto.
If you’re serving multiple course this makes for a delicious starter. For a heavier main course soup. Add some boiled ground provisions like potatoes, yams and green bananas to the finished soup. Throwing in a dark leafy green would also amp up the nutrients and give a contrast of color.
Have you ever tried an ackee soup? Feel free to share your thoughts in the comments section below. If you make this or any of the recipes from this site, be sure to snap a pic and #amazingackee and @amazingackee so I can see your posts across social media.
Until next time, thanks for stopping by 😊
Spicy Roasted Carrot & Ackee Soup
Ingredients
- 1 lb Carrots scrubbed and roughly chopped
- 1 tbsp Peanut Oil
- 2 small Shallots peeled
- 7 cloves Garlic
- 1 tbsp Berbere spice blend reduce to 1 1/2 tsp if you want it less spicy
- 2 tbsps Tomato Paste
- 1 can Parboiled Ackee
- 4 cups Vegetable Broth warm
- 1 tbsp grated fresh Ginger
- Salt to taste
Garnish:
- 2 tsps Cumin seeds
- 2 tsps Coriander seeds
- 1/4 tsp Sea Salt
- Palm oil optional, as needed
Instructions
Prepare garnish:
- Dry roast cumin and coriander seeds in a skillet over medium heat till fragrant.
- Remove from heat and let cool briefly. Roughly crush using a mortar and pestle or by giving it a few buzzes in a spice/coffee grinder.
- Add salt and set aside till ready to serve soup
Prepare soup:
- Preheat oven to 375F. Spray or grease a rimmed cookie sheet and set aside.
- Combine carrots, oil, shallots, garlic, berbere and tomato paste in a large bowl. Mix together well with your hands so the oil, tomato paste and spices coat the carrots, shallots and garlic well.
- Pour out onto the prepared tray. Add the ackees to the tray then bake till the carrots become very soft (20 to 30 minutes).
- When done put the roasted veggies along with the ginger into the blender and pour in the warm broth. Blend till smooth then strain into a heavy bottomed dutch pot.
- Heat soup over medium heat until it comes to a boil then turn down and let simmer. If it’s too thick add up to 2 cups of water or more vegetable stock. Season to taste.
- Serve drizzled with palm oil if using and a sprinkle of the crushed spices.