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Spicy Roasted Carrot & Pear Soup
Serves: 4-6

  • 6 cups diced carrots
  • Oil, salt, & pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1-3 fresh hot red chiles (stemmed, seeded, & chopped), OR 1-3 tsp. dried chile flakes, or ¼-1 tsp. cayenne pepper, to taste
  • 2 large pears, diced
  • 1 quart veggie, chicken (or turkey!) stock or water
  • Salt & pepper to taste
  • Cream, half & half, condensed milk, or crème fraiche (optional)

  1. Preheat oven to 400 degrees.
  2. Toss carrots with about 1 Tbsp. of oil, spread in a single layer on a baking sheet, & sprinkle with salt & pepper.
  3. Roast, turning them once or twice, until starting to brown, about 20-30 minutes.
  4. About 10 minutes before carrots are done, heat another Tbsp. of oil in a heavy bottomed soup pot. Add onions & sauté until golden. Add garlic & chiles & sauté another minute or so so.
  5. Add pears, stock/water & carrots as soon as they have started to brown in the oven. Simmer until pears & carrots are very soft, about 15 minutes.
  6. Puree well with an immersion blender or in batches in a food processor/blender & return to pot. Add cream if using, return to a simmer, adjust seasoning as desired, & serve.