Updated Nov 24, 2014Chatelaine
large onion, chopped
large garlic clove, minced
large carrots, or 2 sweet potatoes, peeled and chopped
pears, or apples, peeled, cored and chopped
chicken broth, or bouillon
cayenne pepper, or white pepper
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.
After puréeing soup, cover and refrigerate up to 2 days or freeze