Carrot-and-pear soup

51

PREP TIME

25 min

Makes

5 to 8 cups (1.25 to 2 L)

* PLUS Cooking time: 40 minutes
Carrot-and-pear soup

© Royalty-Free/Masterfile


Ingredients

  • 1 tbsp butter
  • 1 large onion , chopped
  • 1 large garlic clove , minced
  • 4 large carrots , or 2 sweet potatoes, peeled and chopped
  • 4 pears , or apples, peeled, cored and chopped
  • 4 cups chicken broth , or bouillon
  • 1/4 tsp cayenne pepper , or white pepper
  • 1/2 tsp salt , optional
  • 1 tsp granulated sugar , optional
  • finely chopped chives , for topping (optional)
  • sautéed mushrooms , for topping (optional)
  • sour cream , for topping (optional)

Instructions

  • In a large saucepan, melt butter over medium heat. Add onion and garlic. Cook until onion has softened. Add carrots and pears or apples. Add broth and cayenne. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are tender, about 30 minutes. Purée in a blender or food processor.
  • To serve, return purée to saucepan. Heat over medium-low heat, uncovered and stirring often, until very hot, but not boiling. Taste and add salt, if needed. If too tart, stir in sugar. Serve with a scattering of snipped chives and sautéed mushrooms or a dollop of sour cream, if you like.

Nutrition (per serving)

  • Calories
  • 165,
  • Protein
  • 5.6 g,
  • Carbohydrates
  • 28.7 g,
  • Fat
  • 4.1 g,
  • Fibre
  • 4.8 g,
  • Sodium
  • 695 mg.

Make ahead

After puréeing soup, cover and refrigerate up to 2 days or freeze