CARROT, PEAR AND THYME SOUP WITH TOASTED SESAME SEEDS

Pear and Carrot

Carrot soup has been on my mind for a while now so last week I felt that I had to do something about it. Carrots are one of those vegetables that are good to eat all year round, always à la mode so to speak, who can resist a bunch of fresh carrots with their leaves still attached? I love the colours, orange and green feels so fresh and energizing and that I need almost all year round. Must be an age thing, I have absolutely no memory of feeling so tired when I was younger and I didn’t eat more carrots then than I do now, nor did I look more at them.

Carrot, Pear and Thyme Soup With Toasted Sesame Seeds

This soup works on the sweetness of the carrots but it is not a dessert soup despite the pear. You can use vegetable stock if you want but I used water because I felt that I wanted be in control of the flavours and how salt the soup was. The thyme adds a herby taste but the crown of it all are the toasted sesame seeds, they seems to bring that little extra out of the soup!

Carrot, Pear and Thyme Soup With Toasted Sesame Seeds

CARROT, PEAR AND THYME SOUP WITH TOASTED SESAME SEEDS
3-4 servings

300 g/10,5 oz carrots
200 g/ 7 oz pears
a sprig of fresh thyme or a pinch of dried
2-3 tblsp toasted sesame seeds
800 ml/ 3,4 cups water or vegetable stock
parmesan cheese, freshly grated
salt
extra-virgin olive oil

– Peel and slice the carrots and pears thinly.
– Cook the carrots for 2-3 minutes in a pan with a little olive oil, then add pear, thyme and the water and let it simmer without a lid for 12-15 minutes or until the carrots are soft.
– Run the soup in a blender or mixer until smooth, add the parmesan and then add as much salt you think is needed.
– Serve with a generous sprinkle of toasted sesame seeds on top.

Carrot, Pear and Thyme Soup With Toasted Sesame Seeds

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