Carrot and pear soup with pumpkin seed oil

Pears and carrots come together in this delicious creamy soup garnished with cream, pumpkin seed oil and crunchy croutons. Ideal as an appetizer. try also this skyr cake with blueberries recipe too.

Ingredients

Small meal For 4 people

800 g of carrots

3 pears

2 shallots

1 tablespoon of rapeseed oil

1.2 l of vegetable broth

2 slices of semi-white bread

salt

1 dl of cream

1 tablespoon of pumpkin seed oil

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation: approx. 35 minutes

Cut the carrots into cubes. Halve the pears, core them and set half aside for garnish. Chop the shallots. Fry the carrots, peas and shallots in the oil. Deglaze with the broth. Cover and simmer for approx. 20 minutes, until the carrots become soft.

Cut the bread into cubes and toast them in a pan without adding fat. Puree the carrots with a hand blender. Season with salt. Lightly whip the cream. Cut the reserved pear half into wedges. Spread the carrot soup on the plates and garnish with the cream, pear wedges and croutons. Drizzle with pumpkin seed oil and serve. You may be interested to read chestnut cookies recipe/ pumpkin and courgette soup.