Roasted Garlic and Tannia Soup Recipe – Jack Tarr Village

Roasted Garlic and Tannia Soup Recipe

A Favorite From The Jack Tarr Village…..Sadly Gone

St. Kitts – Nevis, West Indies
April 13, 2009

The Jack Tarr village on St. Kitts, was for many years a wildly popular tourist 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 definion 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
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

Cooking Method:

Heat oil in pot until very hot and add garlic and brown.  Add onions, leeks, red bell pepper and lemon grass and saute for 5 minutes. Add potatoes, scotch bonnet pepper, and tannia and saute for 5 minutes.  Add chicken stock to barely cover and cook until tannia is soft.  Add heavy cream, salt and pepper.  Remove from heat and blend gently.  Reheat soup and adjust seasoning.

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