Carrot-and-pear soup

Prep 25 min
Plus Cooking time: 40 minutes
Makes 5 to 8 cups (1.25 to 2 L)



1 tbsp
large onion, chopped
large garlic clove, minced
large carrots, or 2 sweet potatoes, peeled and chopped
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)


  • 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.

Make ahead

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


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