You are here: Home » Recipes » Carrot and Ginger Soup with Pears Carrot and Ginger Soup with Pears Recipe by Our Cookbook Collection Yield servings PrintEmail Ingredients 2 teaspoons olive oil4 medium carrots, peeled And roughly chopped (about 2 cups)1 small white onion, peeled And roughly chopped1 clove garlic, peeled and minced3 tablespoons peeled, minced Fresh ginger (see note)1 cup peeled, cubed butternut squash1 apple, peeled, cored, and diced4 1/2 cups basic vegetable stock or water1 1/2 teaspoons sea salt, or to taste 12-ounce can coconut milk, or 1 1/2 cups milk1 pear, peeled, cored, and cut into 1/2 -inch dice sliced chives Instructions In a 2-quart stockpot, heat the olive oil over medium heat. Saute the carrots and onion, and cook for several minutes, stirring often, until softened. Add the garlic, ginger, squash, and apple. Saute until the garlic and ginger are fragrant. Add the stock and salt. Reduce the heat to medium-low and simmer, covered, for 45 minutes, or until the vegetables are very tender. In blender or in the bowl of a food processor, puree the soup until smooth. Add the coconut milk and taste, then add salt to taste. Reheat before serving. Serve the soup very hot in warmed soup bowls with some diced pear and a sprinkling of chives. Note: To peel ginger, scrape off the skin with a spoon. Variations Set off the soup’s beautiful color with a combination of green onion tops and fresh chopped parsley or cilantro. Toast whole-wheat bread, cut into croutons, and float a few in each bowl. From Cooking with the Seasons at Rancho La Puerta.