Preheat the oven to 200C or 400F. Before peel all the pears cut a few thin slices from the center part to use for garnish also julienne half a carrot. In a roasting pan toss the carrots, the pears cut in pieces, the salt, the thyme and the olive oil. Roast for 30 minutes stirring and flipping once half way through. When done remove the thyme springs and save for garnish.
Heat a large pot . Add the oil and the pepper lower the heat to medium-high.
Add the onion, and pour the salt over it, stir a few times and saute for 3-4 minutes add the garlic add the ginger, add the curry, the lemon zest and the chili, mix everything well and keep stirring for a couple of minutes.
Sauté for about 5 minutes, add the roasted carrots and pears. Stir real well and sauté for another 5 minutes, stirring periodically.
Add the water give a good stir. Turn the heat on high and bring it to the boil. Lower the heat medium. Simmer for 30 minutes, stirring periodically.
Take the pot off the heat and let it cool for 5 minutes. Take out 2-3 pieces of pear and cut into small pieces with a knife to fold into the soup after is blended. Using your hand blender work the soup into creamy velvety consistency. Taste for salt,
Serve in bowls garnish with a slice of roasted pear, 2-3 julienne carrots, some crashed walnuts and some thyme.
Roasted carrot and pear soup with ginger and curry
Amount Per Serving
Calories 108Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 15g5%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.