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Pear and Carrot Soup

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Course Soup
Calories 115 kcal

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
Recipe Source:
Canned Product Foodservice Fruit
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