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Pear and Carrot Soup

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Course Main Course, Side Dish, 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:
  • In a large pot, heat oil over medium heat.
  • Add onion and sauté until translucent (about 5 minutes).
  • Stir in garlic and ginger, cook for 1–2 minutes until fragrant.
  • Add Carrots & Pears:
  • Add chopped carrots and drained pears.
  • Stir in cinnamon or turmeric if using.
  • Simmer:
  • Pour in vegetable broth and bring to a boil.
  • Reduce heat and simmer for 20–25 minutes, until carrots are tender.
  • Blend:
  • Use an immersion blender or transfer to a blender in batches.
  • Blend until smooth and creamy.
  • Finish with Coconut Milk:
  • Return soup to the pot and stir in coconut milk.
  • Simmer for 5 more minutes. Season with salt and pepper to taste.
  • Serve:
  • Ladle into bowls and garnish as desired.

Notes

Recipe by Providence Milwaukie Hospital, Community Teaching Kitchen
Recipe Source:
Canned Product Pears
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