Recipe: Roasted Carrot and Pear Soup

Roasted Carrot and Pear Soup

When you think of matches made in heaven, do you think Barbie and Ken, Laurel and Hardy or Lucy and Ethel? Well, here’s one you might not have thought of but will go down in history as a dynamic duo – carrots and pears. Yes, one spoonful of this Roasted Carrot and Pear Soup recipe and you’ll quickly discover the oven-roasted sweetness of the carrots blends beautifully with the pears, along with fresh thyme and ginger.


4 cups carrots, peeled and cut into 1-inch pieces
2 pears, peeled and cut into 2-inch pieces
2 tbsp olive oil
¼ tsp kosher salt
2 sprigs fresh thyme
2 tbsp olive oil
1 medium yellow onion, chopped
1 large garlic clove, minced
1 tsp grated fresh ginger
¼ tsp kosher salt
6 cups vegetable broth
1 tbsp fresh lemon juice

Sprigs of fresh thyme, to garnish


1) Preheat oven to 400ºF. In a large bowl, toss carrots and pears with olive oil, salt and thyme sprigs. Place carrot mixture in a shallow roasting pan and roast 20-30 minutes until tender, stirring halfway through cooking.

2) Meanwhile, heat olive oil in a large soup pot over medium heat. Add onions and cook until tender, about 3 minutes. Stir in the garlic, ginger and salt and continue to cook 1 minute, stirring constantly. Add the roasted carrots and pears discard thyme stems. Add vegetable broth and bring to a boil reduce heat and simmer for 10-15 minutes until the carrots are soft enough to puree. Using a blender, puree soup in 2 batches. Stir in the lemon juice to the pureed soup. Garnish each serving with a sprig of thyme.

Serves 4-6

Bite Me Bit: “A first-rate soup is more creative than a second-rate painting.” -Abraham Maslow

Roasted vegetable soups, with their deep flavor, are coveted in the cold weather and this Roasted Cauliflower Soup is no exception.



Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at