Monday, June 17, 2013

Caramelized Pear and Carrot Soup

Caramelized Pear & Carrot Soup

Caramelized Pear and Carrot Soup

Before dining at Tapas on Main in Bethlehem, PA, I had never heard of Caramelized Pear and Carrot Soup.  But it was so delicious that I had to try to make it myself!

Well I did, and a brunchmate who "doesn't eat soup" just inquired, "is there any more?"



1 tablespoon of coconut oil
1/2 medium red onion, finely chopped
1 ripe Bartlett pear
4-5 carrots
1 cup vegetable broth
1 teaspoon sea salt
1 teaspoon lemon pepper
1 teaspoon pumpkin pie spice
1 teaspoon garlic powder
1 teaspoon vanilla extract
1 cooked apple-chicken (or faux chicken) sausage, chopped (optional)
ground black pepper & slivered almonds for topping (optional)


Heat oil in skillet over medium heat. Add in onions and cook until they start to caramelize. If using sausage, add it in now. Chop the pear into large chunks and add to pan.  Cook until pear starts to soften & becomes juicy. Break carrots into smaller pieces and add, turning off heat so they do not really cook yet.

In high speed blender (Vitamix is ideal), pour in vegetable broth. Then add in the pears, carrots, and onions. Retain approximately 1 tablespoon of the onions and the sausage.

If your Vitamix has a soup setting, run it on that. If not, then run mixture until smooth & creamy.

Once done, carefully remove lid and add in a dash more of salt to taste, the remaining onions, and the sausage. Pulse on low for about 10 seconds to combine.

If you've used the soup setting on Vitamix, pour into bowls and serve. Otherwise heat over stove and then serve. Top with ground pepper & almonds.

A sweet springtime soup that's sure to please! For a summertime meal it probably would also taste good as a chilled soup topped with Crème fraîche!

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