Jamaican Carrot Soup

Ingredients:

2 tablespoons coconut oil
3 large carrots, cut into large pieces
1/2 onion, thinly sliced
4 green onions, chopped
1/2 scotch bonnet or habanero pepper, seeded and minced
1/2 teaspoon soy sauce
1/2 teaspoon thyme
1/4 teaspoon ginger
1/8 teaspoon cumin
a pinch of allspice
a pinch of nutmeg
3 cups vegetable stock
1 small red potato, peeled and diced
1 bay leaf
juice of 1/2 small lemon
salt and pepper

Heat oil in a saucepan and add carrots. Cover and allow to cook for 10 minutes. Add the onion, cover and continue to cook for another 20 minutes. Add green onion, pepper, and the seasonings. Allow to cook 5 minutes before adding stock, bay leaf, and potatoes. Cover and bring to a simmer. Allow potato to cook through.

Transfer soup to blender or food processor and puree until smooth. Return to the saucepan and add lemon juice. Season with salt and pepper.

Serve with plantain chips.