Curried Carrot and Pear Soup

Recipe for Category Soups & Stews

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Contributed by (Recipe adapted from “Live Journal” at



2 Tbs Vegetable oil
1 medium Onion, thinly sliced
1 Tbs Curry powder
2 cloves Garlic, minced
8 C Vegetable stock
4 large Carrots, coarsely chopped
2 Pears, peeled, cored and sliced
1 Tbs packed light Brown sugar
3 Tbs freshly squeezed Lemon juice
Salt and freshly ground Black pepper


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. 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. In food processor or blender, puree soup, in batches if necessary, until smooth. If necessary, return to pot and reheat until steaming. 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.

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