Pear and Carrot Soup
Ingredients
- 1.5 cups olive oil
- 5 yellow onions large dice
- 1.5 cups minced garlic
- 1.5 cups minced ginger
- 6 carrots rough chopped
- 1 #10 can pear halves in juice drained
- 3 gallons low sodium vegetable broth
- 1.5 gallons coconut milk
- ¼ cup kosher salt more to taste if needed
- ¼ cup pepper to taste
- ⅓ cup ground turmeric
- Optional Garnish: chopped cilantro and pumpkin seeds
Instructions
- In a large pot, heat oil over medium heat. Add onion and carrots, sauté until translucent (about 5 minutes). Stir in garlic, ginger and turmeric. Cook for 1–2 minutes until fragrant.
- Add drained pears.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, until carrots are tender.
- Use an immersion blender and blend until smooth and creamy.
- Return soup to the pot and stir in coconut milk. Simmer for 5 more minutes. Season with salt and pepper.
- Ladle into bowls and garnish as desired.
Nutrition
Calories: 115kcalCarbohydrates: 4.9gProtein: 1.7gFat: 14.9gSaturated Fat: 10.7gSodium: 358mgPotassium: 181mgFiber: 0.4gSugar: 1.4gCalcium: 21mgIron: 2mg
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