Pear and Carrot Soup
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 tbsp fresh ginger grated (or 1 tsp ground ginger)
- 3 cups chopped carrots about 4–5 medium carrots
- 1 can 15 oz pear halves in juice, drained
- 2 cups vegetable broth
- 1 cup canned coconut milk full-fat or light
- Salt and pepper to taste
- ½ teaspoon turmeric
- Garnish: chopped cilantro and pumpkin seeds
Instructions
- Sauté Aromatics:
- o In a large pot, heat oil over medium heat.
- o Add onion and sauté until translucent (about 5 minutes).
- o Stir in garlic and ginger, cook for 1–2 minutes until fragrant.
- Add Carrots & Pears:
- o Add chopped carrots and drained pears.
- o Stir in cinnamon or turmeric if using.
- Simmer:
- o Pour in vegetable broth and bring to a boil.
- o Reduce heat and simmer for 20–25 minutes, until carrots are tender.
- Blend:
- o Use an immersion blender or transfer to a blender in batches.
- o Blend until smooth and creamy.
- Finish with Coconut Milk:
- o Return soup to the pot and stir in coconut milk.
- o Simmer for 5 more minutes. Season with salt and pepper to taste.
- Serve:
- o Ladle into bowls and garnish as desired.
Notes
Recipe by Providence Milwaukie Hospital, Community Teaching Kitchen
Tried this recipe?Let us know how it was!
