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