Creamy Carrot, White Bean, and Pear Soup

Submitted by AuLait

"A lowfat recipe that packs a lot of flavor! Goes well with sesame breadsticks and a green salad."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 2

ingredients

• 14.79 ml butter
• 236.59 ml thinly sliced leek (white and pale green parts only)
• 473.18 ml water or 473.18 ml chicken broth
• 354.88 ml thinly sliced peeled carrots
• 425.24 g canned white beans, drained
• 236.59 ml coarsely chopped peeled pear
• 9.85 ml chopped fresh rosemary or 7.39 ml dried rosemary

directions

1. 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.
2. 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.
3. Can be doubled.

Reviews

[Linky]

Very yummy soup! It reminded me of something slightly Asian, so I enhanced the soup with a bit of ground ginger - maybe 1/8 tsp. Served with a dollop of plain yogurt.