Carrot and Pear Bisque

Prep 20 min
Plus Cooking time: 30 minutes
Makes 8 cups (2 L)



3 tbsp
large carrots, peeled
ripe pear
1 tsp
Indian curry paste, preferably mild
8 cups
1 pinch
salt and pepper
2 tbsp
chopped fresh thyme
sour cream, optional
chopped chives, optional


  • Slice off and discard roots and dark-green tops of leeks. Cut leeks in half lengthwise. Fan out and rinse under cold water to remove any grit. Thinly slice. Melt butter in a large, wide saucepan over medium heat. Add leeks. Stir occasionally until very soft, 5 to 8 min.
  • Meanwhile, thinly slice carrots. Chop pear. When leeks are soft, stir in carrots, pear and curry paste. Pour in a little broth. Use a wooden spoon to scrape up and stir in any brown bits from pan bottom. Stir in remaining broth, salt and white pepper. Bring to a boil over high heat. Then reduce heat and simmer, uncovered and stirring occasionally, until carrots are very tender, 25 to 35 min.
  • Ladle one-third of soup into a food processor. Whirl until smooth, then pour into another saucepan or large bowl. Repeat with remaining soup. (Alternatively, use a hand blender.) Taste and add more salt and pepper if needed, as well as thyme, if using. Reheat, if necessary, then spoon into bowls. Top with a dollop of sour cream and a sprinkling of chives, if you wish. Soup will keep well, covered and refrigerated, up to 5 days, or freeze up to 2 months.

Our luxurious fall soup gets its rich flavour from carrots, pears, leeks and curry.


Calories 105, Protein 2.5 g, Carbohydrates 11.7 g, Fat 4.9 g, Fibre 2.8 g,
Recipe Collections
Latest Recipes