Velvety Pear & Carrot Soup

Makes 6 Servings

INGREDIENTS

  • 6 cups chopped carrots
  • 4 tablespoons butter
  • 2 cans (15 ounces each) Bartlett pear halves in juice, liquid reserved
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups vegetable or chicken broth
  • 1/2 cup sour cream
  • METHOD

    Peel and chop carrots. In medium-sized saucepan, melt butter. Add carrots and cook over medium heat for about 15 minutes until carrots are lightly browned. Drain pears, reserving all juice. Chop pears coarsely. Add spices, pears, pear juice and broth to carrots. Cover and cook for 15 minutes, until carrots are tender. Process mixture in a blender or food processor until smooth. Serve soup topped with dollops of sour cream and a dusting of allspice.

    NUTRITION (Per Serving)
    Calories: 216
    Protein: 3g
    Carbohydrate: 25g
    Fiber: 3g
    Fat: 12g
    Cholesterol: 29mg
    Sodium: 557mg