Creamy Carrot, White Bean, and Pear Soup

Carrots are an excellent source of beta-carotene, which is converted into vitamin A in the body and is essential for good vision.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Creamy Carrot, White Bean, and Pear Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 15 ounce Canned white beans
• 1 cup Pears
• 1 small Onion
• 2 teaspoon Garlic cloves
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Fresh thyme
• 2 tablespoon Chopped parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic cloves. Cook until onion is translucent.
2. Add sliced carrots and cook for 5 minutes.
3. Add vegetable broth, canned white beans, and peeled, cored, and chopped pears. Bring to a boil and simmer for 20 minutes or until carrots are tender.
4. Remove from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth.
5. Return the pot to low heat and stir in coconut milk, salt, black pepper, fresh thyme, and chopped parsley. Cook for another 5 minutes.
6. Serve hot and garnish with additional chopped parsley if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 45g15%

Sugars 15g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.