Our luxurious fall soup gets its rich flavour from carrots, pears, leeks and curry.
Carrot and Pear Bisque
13
PREP TIME
20 min
Makes
8 cups (2 L)
* PLUS Cooking time: 30 minutes
Ingredients
- 2 leeks
- 3 tbsp butter
- 6 large carrots , peeled
- 1 ripe pear
- 1 tsp Indian curry paste , preferably mild
- 8 cups chicken broth
- 1 pinch salt and pepper
- 2 tbsp chopped fresh thyme
- sour cream , optional
- chopped chives , optional
Instructions
- 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.
Nutrition (per serving)
- Calories
- 105,
- Protein
- 2.5 g,
- Carbohydrates
- 11.7 g,
- Fat
- 4.9 g,
- Fibre
- 2.8 g,
