• Ingredients

Carrots, chopped

6 cups chicken stock

3 cloves garlic, chopped

5 scotch bonnet

1 1/2 teaspoons salt


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  • Method

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.