Puréed Carrot and Pear Soup

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Puréed Carrot and Pear Soup


  • 5 pounds baby carrots
  • 1/4 cup olive oil
  • 25 (1 – #10 can) Pacific Northwest Canned Pears, 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


Preheat the oven to 400 degrees F. Toss the carrots with the 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.


Makes 25 (8-ounce) servings