Spicy Roasted Carrot & Ackee Soup
This velvety smooth and rich soup brings the heat thanks to berbere . Using the full tablespoon makes a fiery dish,it’s best to start with less and add a bit more while the soup is simmering.
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.
Notes
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.