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© Royalty-Free/Masterfile
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)
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.
Calories 165, Protein 5.6g, Carbohydrates 28.7g, Fat 4.1g, Fibre 4.8g, Sodium 695mg.
After puréeing soup, cover and refrigerate up to 2 days or freeze