Skip to main content

Vegetarian & Vegan Soups

Roasted Carrot-Pear Soup with Pistachios
1 1/2 pounds carrots, peeled and sliced into 1/2-inch pieces
2 Tbsp. canola oil, divided
3 leeks, white and light green parts, thinly sliced
2 celery ribs, thinly sliced
4 cloves garlic, thinly sliced
2 pears, peeled and coarsely chopped
4 tsp. minced fresh ginger
1 1/2 tsp. ground coriander
1 tsp. mustard seeds
1/4 tsp. sea salt, or to taste
1/4 tsp. freshly ground black pepper
5 cups water
1 cup dry white wine, such as Chardonnay
6 Tbsp. unsalted shelled pistachios
6 Tbsp. plain nonfat Greek yogurt (optional)
+ Add to Shopping List
Roasted Carrot-Pear Soup with Pistachios

Roasted Carrot-Pear Soup with Pistachios

Roasted Carrot-Pear Soup with Pistachios
Three Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:30 minutes
  • Cook Time:51 minutes
1. Preheat oven to 400 degrees F. Spray a rimmed baking sheet with vegetable cooking spray. Place carrots on pan and toss with 2 tsp. oil. Spread out in a single layer, and roast carrots until tender, about 25 to 30 minutes.
2. While carrots roast, heat remaining 4 tsp. oil in a large saucepan over medium heat. Add leeks and cook 3 minutes. Add celery and garlic, stirring to mix, and cook 3 more minutes. Add pears, ginger, coriander, mustard seeds, salt, and pepper and cook 2 minutes. Add water and wine, stirring to mix. Cook over low heat until the carrots are done roasting.
3. Add roasted carrots to soup and bring to a boil over high heat. Reduce heat tomaintain a simmer, cover, and cook 15 minutes; celery should be tender. Use animmersion blender to puree soup until smooth. Alternately, transfer in batches andpuree in a blender or food processor; return soup to pan and heat just tillsteaming.
4. While soup simmers, toast pistachios in a small skillet over medium heat untilfragrant, about 3 minutes. Watch carefully that they don't burn. Remove from heat,chop coarsely, and set aside.
5. To serve, divide soup among 6 bowls and garnish with a spoonful of yogurt, ifdesired, and a sprinkling of pistachios.
Source: Hannaford fresh Magazine, March - April 2013