Carrot-and-pear soup
353
- Prep Time25 min
- Total Time25 min
- Makes5 to 8 cups (1.25 to 2 L)
© 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 5.6g, Carbohydrates 28.7g, Fat 4.1g, Fibre 4.8g, Sodium 695mg.
Make ahead
After puréeing soup, cover and refrigerate up to 2 days or freeze
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