Creamy Carrot White Bean And Pear Soup Recipes

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CREAMY CARROT, WHITE BEAN, AND PEAR SOUP



Creamy Carrot, White Bean, and Pear Soup image

Make and share this Creamy Carrot, White Bean, and Pear Soup recipe from Food.com.

Provided by AuLait

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 cup thinly sliced leek (white and pale green parts only)
2 cups water or 2 cups chicken broth
1 1/2 cups thinly sliced peeled carrots
15 ounces canned white beans, drained
1 cup coarsely chopped peeled pear
2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons dried rosemary

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
  • Purée soup in 2 batches in blender until smooth. Return to saucepan; Thin with more broth or water to desired thickness. Season to taste with salt and pepper.
  • Can be doubled.

Nutrition Facts : Calories 409.3, Fat 6.9, SaturatedFat 3.9, Cholesterol 15.3, Sodium 144.7, Carbohydrate 73.5, Fiber 16.4, Sugar 14.8, Protein 17.5

CREAM OF CARROT, WHITE BEAN AND PEAR SOUP



Cream of Carrot, White Bean and Pear Soup image

Categories     Soup/Stew     Milk/Cream     Bean     High Fiber     Pear     Rosemary     Carrot     Fall     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1 cup thinly sliced leeks (white and pale green parts only)
2 cups (or more) water
1 1/2 cups thinly sliced peeled carrots
1 15- to 16-ounce can Great Northern beans, drained
1 cup coarsely chopped peeled pear
2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons dried
1/4 cup half and half

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
  • Purée soup in 2 batches in blender until smooth. Return to saucepan; mix in half and half. Thin with additional water by 1/4 cupfuls, if desired. Season soup with salt and pepper. Rewarm if necessary. Ladle soup into bowls and serve.

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