Velvety Carrot Soup

Yield: 24 servings


  • 1 cup Butter
  • 7-1/2 lbs. (1 qt.) Carrots, chopped
  • 8 lbs. Pacific Northwest Canned Pear Halves or Slices in juice
  • 2 qts. Chicken broth
  • 2 tsp. Salt
  • 1 tsp. Ground pepper
  • 2 cups Sour cream
  • 1 tsp. Allspice

    In stock pot, melt butter. Add carrots, cook over medium heat until carrots are lightly browned. Add pears, juice and chicken broth, salt and pepper. Cover and cook until carrots are tender. Remove from heat. Transfer mixture to a food processor: process until smooth. Serve topped with a dollop of sour cream and a dusting of allspice.

    NUTRITION (Per Serving)
    Calories: 266
    Calories from Fat: 106
    Fat: 13g
    Saturated Fat: 7g
    Cholesterol: 29mg
    Sodium: 672mg
    Carbohydrate: 39g
    Dietary Fiber: 7g
    Sugar: 28g
    Protein: 3g
    Vitamin A: 1152% DV
    Vitamin C: 19% DV
    Calcium: 7% DV
    Potassium: 17% DV
    Iron: 7% DV