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Spicy-Carrot-and-Ackee-Soup
Chantal

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method Notes

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

Method
 

Prepare garnish:
  1. Dry roast cumin and coriander seeds in a skillet over medium heat till fragrant.
  2. 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.
  3. Add salt and set aside till ready to serve soup
Prepare soup:
  1. Preheat oven to 375F. Spray or grease a rimmed cookie sheet and set aside.
  2. 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.
  3. Pour out onto the prepared tray. Add the ackees to the tray then bake till the carrots become very soft (20 to 30 minutes).
  4. 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.
  5. 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.
  6. 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.