Puréed Carrot & Pear Soup

Makes 100 (8 oz.) Servings


  • 20 lbs. baby carrots
  • 1 cup olive oil
  • 100 Pacific Northwest Canned Pear halves
  • 5 gal. chicken or vegetable broth (lower sodium broth may be substituted)
  • 8 cups pear juice/syrup from canned pears
  • 5 cups powdered skim milk
  • 5 Tbsp. ground ginger
  • 10 Tbsp. ground cinnamon
  • 1 cup brown sugar or 1-1/2 cups sugar substitute
  • ground cinnamon for garnish

    Heat oven to 400°. Coat carrots with olive oil and roast on sheet pans for approx 40 minutes or until soft. Put roasted carrots into a soup pot and add remaining ingredients. Bring to a boil. Purée soup, then return to a simmer for approx 20 minutes. Sprinkle with additional cinnamon just before serving.

    NUTRITION (Per Serving)
    Calories: 128
    Fat: 3g
    Cholesterol: 1mg
    Sodium: 836mg
    Carbohydrate: 25g
    Dietary Fiber: 4g
    Protein: 3g

    Theodora Kirschner
    Consulting RD (NY)