Puréed Carrot and Pear Soup

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Puréed Carrot and Pear Soup

Ingredients

  • 5 pounds baby carrots
  • 1/4 cup olive oil
  • 25 Pacific Northwest Canned Pear halves, in juice, drained and juice reserved
  • 20 cups chicken or vegetable broth
  • 1-1/4 cups powdered skim milk
  • 1 tablespoon + 3/4 teaspoon ginger
  • 2 tablespoons + 1-1/2 teaspoons cinnamon, plus more for garnish
  • 1/4 cup lightly packed light brown sugar, or 6 tablespoons sugar substitute

Method

Preheat the oven to 400 degrees F. Toss the carrots with the olive oil, lay them in a single layer on a sheet pan, and roast approximately 40 minutes or until soft.

Remove the pan from the oven and transfer the carrots to a large soup pot. Add the pear halves and 2 cups of the reserved pear juice, along with the broth, powdered milk, ginger, cinnamon and sugar. Bring the mixture to a boil, cook for several minutes to combine and then purée using an immersion blender. Return the puree to a simmer and continue to cook approximately 20 minutes.

To serve, ladle 8 ounces into each of 25 bowls and sprinkle with additional cinnamon before serving if desired.

Servings

Makes 25 (8-ounce) servings

Nutrition

  • Calories: 128
  • Fat: 3g
  • Cholesterol: 1mg
  • Sodium: 836mg
  • Carbohydrate: 25g
  • Dietary Fiber: 4g
  • Protein: 3g

Recipe By: Theodora Kirschner Consulting RD (NY)

Ingredients

  • 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

Method

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.

Servings

Makes 100 (8 oz.) Servings

Nutrition

  • Calories: 128
  • Fat: 3g
  • Cholesterol: 1mg
  • Sodium: 836mg
  • Carbohydrate: 25g
  • Dietary Fiber: 4g
  • Protein: 3g

Recipe By: Theodora Kirschner Consulting RD (NY)