6 cups chicken stock
3 cloves garlic, chopped
5 scotch bonnet
1 1/2 teaspoons salt
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Pour chicken stock into a medium-sized saucepan over medium heat.
Add carrots, garlic, onions, scotch bonnet until carrots are soft.
In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional coriander or mint leaves.