Curried Carrot and Pear Soup
2 tbsp vegetable oil
1 medium onion, thinly sliced
1 tbsp curry powder
2 cloves garlic, minced
8 cups vegetable stock
4 large carrots, coarsely chopped
2 pears, peeled, cored and sliced
1 tbsp packed light brown sugar or other dry sweetener
3 tbsp freshly squeezed lemon juice
salt and freshly ground black pepper
1. In large pot, heat oil over medium heat for 30 sec. Add onion and cook, stirring, for 3 min or until softened. Add curry powder and garlic and cook, stirring, for 1 min or until fragrant.
2. Add vegetable stock, carrots, all but one-quarter of one pear, and sugar and bring to a boil. Reduce heat and simmer, uncovered, for 20 min or until carrots are soft and soup is fragrant.
3. In food processor or blender, puree soup, in batches if necessary, until smooth. If necessary, return to pot and reheat until steaming.
4. Add 2 tbsp lemon juice and season with salt and pepper to taste. Grate remaining pear and drizzle with remaining lemon juice to keep from browning. Ladle soup into cups or bowls and top with grated pear mixture.
This soup is delicious at any temperature: hot, cold or room temperature.
I really like the taste. It is something between tart and sweet. But I think it depends on pears. I didn’t expect that this soup soooooooooooooooo cool!!!