Jamaican Spiced Corn Soup Recipe
Dive into the vibrant flavors of the Caribbean with this Jamaican Spiced Corn Soup recipe, a hearty and aromatic dish brimming with sweet corn, creamy coconut milk, and earthy spices like allspice and turmeric. Elevating this soup to irresistible heights are chunks of tender sweet potato and carrot, along with the subtle heat of a whole scotch bonnet pepper, which lends its essence without overpowering the dish. Perfect for cozy evenings, this one-pot meal combines fresh ingredients and warming spices for a luscious, slightly creamy texture, thanks to partial blending. Ready in under an hour, this gluten-free and vegetarian-friendly soup is an effortless way to bring the bold, authentic tastes of Jamaica to your table.
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Recipe Information
Ingredients
- 4 cups fresh corn (kernels removed from cob or canned corn, drained)
- 1 large sweet potato (peeled and diced)
- 1 large carrot (peeled and diced)
- 1 medium onion (chopped)
- 2 scallions (green and white parts, chopped)
- 3 garlic cloves (minced)
- 1 tablespoon fresh thyme (leaves only)
- 1 teaspoon allspice powder
- 1 teaspoon ground turmeric
- 1 scotch bonnet pepper (whole, do not pierce)
- 2 cups coconut milk
- 4 cups vegetable stock
- 2 tablespoons oil (for sautéing, e.g., coconut or vegetable oil)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime (for serving, optional)
Instructions
Heat the oil in a large pot over medium heat.
Add the chopped onion, scallions, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Stir in the thyme, allspice, and turmeric, cooking for 1 additional minute to release the spices' aroma.
Add the diced sweet potato, carrot, and fresh corn (or canned corn). Stir to combine.
Pour in the vegetable stock and coconut milk. Stir well.
Place the whole scotch bonnet pepper into the soup. Be careful not to pierce it unless you want an intensely spicy soup.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for 30 minutes, or until the vegetables are tender.
Carefully remove the scotch bonnet pepper from the soup and discard or set aside if desired for additional spice later.
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, remove a portion of the soup, blend it in a blender, and return it to the pot.
Season with salt and black pepper to taste.
Serve hot, garnished with a squeeze of lime juice if desired.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6781 mg | 295% | |
| Total Carbohydrate | 345.1 g | 125% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 104.8 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5830 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
