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Creamy Carrot and Pasta Soup

Recipe by:
Hot Jamaican spices jazz up this creamy pasta soup. Use purchased or homemade Jamaican jerk seasoning, a unique island blend of spices, herbs, and fiery chilies.
Yield: 6 servings
Total Time:


2 (14 ounce) cans low-sodium chicken broth

2 cups sliced carrots

1 large potato, peeled and diced

1 cup chopped onion

1 tablespoon grated fresh ginger

1/2 teaspoon purchased or homemade Jamaican jerk seasoning

8 ounces dried radiatore or rotini

1 1/2 cups LACTAID® Reduced Fat Milk

Fresh chives (optional)


  1. In a large saucepan combine chicken broth, carrots, potato, onion, ginger, and Jamaican jerk seasoning. Bring to boiling. Reduce heat; simmer, covered, for 20 minutes or until vegetables are very tender. Cool slightly.
  2. Meanwhile, cook pasta according to package directions; drain.
  3. Place one-fourth of the vegetable mixture in a blender container. Cover and blend until smooth, scraping sides of container as necessary. Blend remaining vegetable mixture, one-fourth at a time. Return all of the mixture to the saucepan. Stir in cooked pasta and milk; heat through. Ladle soup into bowls. If desired, garnish with fresh chives.


Homemade Jamaican jerk seasoning: In a small bowl combine 1 teaspoon crushed red pepper; 1/2 teaspoon ground allspice; 1/4 teaspoon curry powder; 1/4 teaspoon coarsely ground black pepper; 1/8 teaspoon dried thyme, crushed.; 1/8 teaspoon ground red peppers; and 1/8 teaspoon ground ginger.

Nutritional Facts

Serving Size: 1 1/2 cups

Amount Per Serving

Calories 252
Total Fat 1.91g
Calories from Fat 17.20kcal
Saturated Fat 0.93g
Cholestrol 5.00mg
Sodium 100.60mg
Total Carbohydrate 49.32g
Dietary Fiber 3.64g
Sugars 8.06g
Protein 10.17g
Calcium 109.82mg

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