Ingredients
- 2 tablespoons unsalted butter
- 1 1/2 cups yellow onion, chopped (about 1 large)
- 4 cups carrots, peeled and coarsely chopped (about 1 1/2 pounds)
- 2 pears, peeled (ripe, cored, cut in chunks)
- 1 tablespoon chopped fresh ginger
- 4 1/2 cups low-sodium chicken broth
- 2 tablespoons chopped fresh dill
- Salt and black pepper, to taste
- Crème fraîche, plain yogurt or sour cream, for garnish
How to Make
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Step 1: Melt butter in a large saucepan over medium heat. Add onions and cook, stirring occasionally, until tender, about 5 minutes.
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Step 2: Stir in carrots, pears and ginger; toss. Add broth and bring to a boil over medium-high heat.
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Step 3: Reduce heat and simmer, stirring occasionally, until carrots are tender, about 30 minutes.
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Step 4: Puree using a hand held immersion blender, or let cool slightly and puree in batches in a blender or food processor.
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Step 5: Stir in chopped dill. Season well with salt and pepper.
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Step 6: Spoon into bowls and top each with a dollop of crème fraîche or sour cream, swirl into soup and top with a dill sprig and pear slice.
Tips & Variations
- Immersion blender or regular blender
We hope you enjoy this recipe!
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