Bring the Sunshine In—One Spoon at a Time

If you’re craving something warm, comforting, and just a little spicy, this Jamaican soup is your answer. It’s got that home-cooked magic no canned version can match—rich, earthy flavors, tender chunks of veggies and protein, and that kick of Scotch bonnet heat that makes your taste buds dance.

We’re talking deeply savory broth, melt-in-your-mouth yams, and a bold, herby aroma that fills your kitchen with island vibes. Plus, it comes together surprisingly fast with ingredients you already have hanging out in your pantry. No passport—or 3-hour stovetop session—required!

And hey, if your soup ends up so good your spoon does a little reggae jig in the bowl… well, blame the flavor. 😉

Trying this soup might just inspire you to dip into our zesty jerk marinade next time. It’s another breeze that’ll add even more Caribbean flair to your table.

Heat the large pot over medium heat until warm.
Sauté the chopped onion and minced garlic in the pot until translucent, about 5 minutes.
1 medium Onion, 2 cloves Garlic
Add the sliced carrot and cubed yam to the pot, stirring to combine.
1 large Yam, 1 medium Carrot
Pour in the vegetable broth and add the whole Scotch bonnet pepper and thyme.
2 cups Vegetable Broth, 1 medium Scotch Bonnet Pepper, 2 tablespoons Fresh Thyme
Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes, until yams are tender.
Remove the Scotch bonnet pepper and adjust seasoning if necessary.
Serve hot, garnishing with fresh thyme if desired.

This Jamaican soup is like a warm hug in a bowl—easy to whip up, but bursting with flavor. For an extra treat, serve it with a slice of crusty bread or some dumplings on the side. I’d love to hear how yours turns out! Drop your questions or tasty tweaks in the comments—we’re all in this kitchen together!