This soup is as mellow and golden as a warm September afternoon, filled with the natural sweetness and mineral and antioxidant nutrition of tender pears and carrots.
Low in fat, creamy without dairy, and so inexpensive and fast to make, Sweet Harvest Pear and Carrot Soup is a luscious tribute to the beauty of early autumn, and is sure to please family and guests, alike. Add some whole-grain buns and a spinach salad with toasted seeds, and you have a nourishing, flavorful supper with no fuss at all. Here is the recipe:
2 tablespoons sunflower or safflower oil
2 medium onions, chopped
6 medium carrots, peeled and chopped (or you could substitute parsnips)
6-8 cups vegetable broth
4 medium pears, cored, peeled, and chopped
2 teaspoons chopped fresh thyme leaves
Pinch of grated nutmeg
Salt and freshly-ground pepper, to taste
Yogurt or crème fraiche for garnish (optional)
1. In a soup pot, saute the onions in the oil for 2 minutes. Add the carrots and cook for another 3 minutes, stirring constantly.
2. Add the broth, pears, thyme, and nutmeg. Bring to a boil and simmer for 10-15 minutes until the pears are tender.
3. Working in batches, process the soup in a blender or food processor. Season with salt and pepper to taste and garnish with yogurt or crème fraiche, if desired. Serve hot.
Serves 6 to 8.
Inspired by Hollyhock Cooks, by the Hollyhock Cooks (New Society Publishers, 2003).