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Slow-cooked Asian-inspired Carrot Pear Soup

Source: Fiercely Marie | Serves: 6 | Time: 4-8 hr

Slow-cooked Asian-inspired Carrot Pear Soup

Changes: changed the seasoning to give it a more Asian flare. The homemade broth I made had a lot of green onion and mushroom, and as it cooked down it started to smell more like ramen, so we figured, why not go for it?


1 large yellow or white onion, peeled and diced

1 tbsp EVO

2 lbs #carrots, peeled and sliced

1 lb ripe #pears, peeled and diced

1 can coconut milk (I used light)

4 cups veggie broth (homemade to reduce sodium)

2 tbsp coconut aminos

1 tsp ginger powder

2 tsp Chinese five spice powder

1 tsp salt

½ tsp fresh ground pepper


Cook onions in oil on stovetop over medium high heat until they’re soft, translucent, and just beginning to brown, 5 to 7 minutes. If you have an Instant Pot, like I do, you can skip the stove and use the saute function.

Now add all ingredients in the slow cooker. Cook on low heat setting for 7-8 hours, or high for 4. I did 7.5 hours.

Use an immersion blender to puree soup.

Taste soup and adjust spices as desired. I served with some crusty bread.

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