Velvety and balanced between savory and sweet, a bowl of Carrot Pear Soup makes a perfect lunch on cold winter days. Made in the slow cooker, this Carrot Pear Soup is simple to prepare and ready when you are.
The Carrot Conundrum
It’s winter and my monthly CSA share from the local organic farmer is full of root vegetables—especially carrots. Lots of carrots. Fortunately, I love carrots, but eating them only as crudités gets repetitive.
Carrot Soup is the Answer
Soup never gets old for me. It’s endlessly adaptable, comforting, and quick to prepare. When life is busy, having a soup that simmers slowly in a crockpot and is ready for lunch takes the pressure off and delivers a healthy, satisfying meal.
Soup is also a great way to use up excess vegetables—carrots included—turning them into something delicious and nourishing.
Carrot Pear Soup – A Delicious Variation on a Theme
I’ve made many versions of carrot soup—carrot and tomato, carrot and apple, and more. On a recent day when pears were ripe on the counter, I wondered if pears would pair well with carrots. They do.
Pears bring a gentle sweetness that’s softer than apples, allowing the soup to remain more savory than sweet. That subtle fruit flavor complements the carrots beautifully.
I added a can of coconut milk to the broth for creaminess and a hint of exotic flavor. Using lite coconut milk reduces calories while preserving most of the taste.
Spice Options for Carrot Pear Soup
I like a touch of heat, so I added cayenne along with salt, pepper, and a bay leaf. If you prefer no heat, substitute or omit the cayenne. Some good alternatives:
- 1–2 teaspoons curry powder
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
Feel free to experiment—these spices change the soup’s character in pleasant ways.
Slow Cooker Love
This soup is mostly hands-off. The one step that improves depth of flavor is sautéing the onion in oil or butter until soft and lightly browned before adding everything to the slow cooker. If you’re short on time, you can skip this step and toss the raw onion in with the other ingredients; the result will still be tasty.
Cook the soup on low for about 8 hours or on high for 4. If you’re in a hurry, make it on the stovetop: simmer the ingredients for about 30 minutes, then puree.
A Bright Spot in the Cold of Winter
Whether you follow this recipe exactly or adapt it to your taste, a hot bowl of rich, velvety carrot pear soup is an excellent way to brighten a winter day. Try it this week.
Carrot Pear Soup
Author: Marie Bostwick
Yield: 6–8 servings 1x
Ingredients
Scale
- 1 large yellow or white onion, peeled and diced
- 1 T oil (coconut, olive, or butter)
- 2 lbs carrots, peeled and sliced
- 1 lb ripe pears, peeled and diced
- 1 can coconut milk (regular or lite)
- 4 cups broth (chicken or vegetable)
- 1 bay leaf
- ¼ tsp cayenne pepper (may substitute other spice, see post for suggestions)
- 1 tsp kosher salt
- ½ tsp fresh ground pepper
Instructions
- Sauté the onion in oil over medium-high heat until soft, translucent, and just beginning to brown, about 5–7 minutes.
- Transfer the cooked onion and all remaining ingredients to a slow cooker. Cook on low for about 8 hours or on high for about 4 hours.
- Puree the soup with an immersion blender until smooth. Alternatively, puree in batches in a countertop blender—be careful with hot liquid.
- Taste and adjust seasoning as needed before serving.