Jamaican Carrot Soup with Coco Bread

This is such a delicious soup! I first found the recipe when looking up Jamaican foods and knew I had to try it, this is my adapted version, the original I found on fooddownunder.com. I decided to serve it with Jamaican Coco Breads which have become a favorite around here. I finally figured out that they are called Coco Breads, even though they do not contain cocoa or coconut, because you split them open to serve like you break open a coconut. Pretty neat, huh?

Jamaican Carrot Soup

4 cups vegetable broth
4 large carrots, peeled and cut into chunks
1/2 teaspoon onion powder
2 teaspoons grated fresh ginger (or powdered ginger)
1 teaspoon roasted garlic

2 tablespoons peanut butter
1 teaspoon vegetarian Worcestershire sauce (World Harbors is my favorite brand)
1 teaspoon red curry powder
1/4 teaspoon nutmeg
Dash of Tabasco
Salt and pepper to taste

Diced red-skinned apples for garnish

Place broth, carrots, onion powder, ginger, garlic, peanut butter, Worcestershire sauce and curry powder in a large saucepan. Bring to boil. Lower heat. Cover and simmer about 20 minutes, or until carrots are very tender. Cool slightly.

Blend with immersion blender until very smooth or to desired consistency. Add nutmeg, Tabasco, salt and pepper. Garnish with diced or fanned apple slices.

I really love the flavors and ease of preparing this soup. You can make it spicy or mild depending on who you are serving. I wanted to post this today for Deb at Kahakai Kitchen and her Souper Sundays event which is such a perfect idea for these fall and approaching winter months. And in this house, if you are going to have soup, you'd better make some bread to go with it :) Happy Soup Season!