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Carrot Pear Soup

  • Author: Marie Bostwick
  • Yield: 6-8 servings 1x


  • 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


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