Name: Carrot Pear Soup
Ingredients: 1 large yellow or white onion, peeled and diced; 1 T oil (coconut, olive, or butter); 2 lbs carrots, peeled and sliced; 1 lb ripe pears, peeled and diced; 1 can coconut milk (regular or lite); 4 cups broth (chicken or vegetable); 1 bay leaf; ¼ tsp cayenne pepper (may substitute other spice, see post for suggestions); 1 tsp kosher salt; ½ tsp fresh ground pepper

Ingredients

Scale

1 large yellow or white onion, peeled and diced
1 T oil (coconut, olive, or butter)
2 lbs carrots, peeled and sliced
1 lb ripe pears, peeled and diced
1 can coconut milk (regular or lite)
4 cups broth (chicken or vegetable)
1 bay leaf
¼ tsp cayenne pepper (may substitute other spice, see post for suggestions)
1 tsp kosher salt
½ tsp fresh ground pepper

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Instructions

Cook onions in oil on stovetop over medium high heat until they’re soft, translucent, and just beginning to brown, 5 to 7 minutes
Place cooked onions and all other ingredients in slow cooker. Cook on low heat setting for 8 hours, or high for 4.
Use an immersion blender to puree soup. (Alternatively, puree in batches in a countertop blender, taking care not to burn yourself with hot soup).
Taste soup and adjust spices as desired.