Roasted Garlic and Tannia Soup Recipe

Roasted Garlic and Tannia Soup Recipe

Roasted Garlic and Tannia Soup

This Roasted Garlic and Tannia Soup Recipe is from the Jack Tarr village on St. Kitts, which was for many years a wildly popular resort as it was all inclusive. Closed for many years now, I still have a variation of the recipe that the chef gave to me while knocking back Caribs at Turtle Beach Bar and Grill…now sadly gone too.

See here for a definition of what a Tannia is.

Roasted Garlic & Tannia Soup


  • 3 Tablespoons olive oil
  • 16 cloves garlic, chopped
  • 2 Large Spanish onions,roughly diced
  • 2 Stalks leeks, roughly diced
  • 1 Stalk lemon grass, bruised, and roughly chopped
  • 2 Carrots sliced
  • 1 Red bell pepper diced
  • 2 Medium russet potatoes, cut into 1/2″ chunks
  • 5 large Tannias, peeled & diced
  • 1 Scotch bonnet pepper, seeded and finely minced
  • Chicken stock to just cover, about 3 -4 cups
  • 2 cups heavy cream salt & pepper, to taste
  • Chives for garnish

Cooking Method:

  1. Heat oil in pot until very hot and add garlic and brown.
  2. Add onions, leeks, red bell pepper and lemon grass and saute for 5 minutes.
  3. Add potatoes, scotch bonnet pepper, carrots, and Tannia and saute for 5 minutes.
  4. Add chicken stock to barely cover and cook until Tannia is soft.
  5. Add heavy cream, salt and pepper.
  6. Remove from heat and using a stick blender (#ad), blend gently.
  7. Reheat soup and adjust seasoning and garnish the Tannia Soup with chives.

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