Recipe: Haven Café’s Sweet Carrot, Pear, And Ginger Soup
Five ingredients, vegetarian and vegan friendly: what's not to love about this comforting soup?
If you’re in the Berkshires and need to meet with someone, in a place where you can get a nice pastry and coffee or a local/organic/homemade meal in a convivial (and wired) setting, where do you go? Very likely, it’ll be Haven Café and Bakery in Lenox, a favorite on just about everyone’s list. The cafe's motto is “Taste the Love," and you really can. That’s why we’re delighted that chef/owner Shelly Williams has shared this recipe with Rural Intelligence readers.
The secret to this soup is that not only does is consist of five simple, local ingredients but it’s also vegetarian and vegan friendly. I substituted the usual vegetable broth for carrot broth (both organic and flavorful), then added organic coconut milk. It ramps up the flavor and offers a beautiful base color on which to rest the garnishes. The ginger brings a magnificent smooth heat to the taste that pairs beautifully with the sweet mellow flavors of the pears and carrots. If you’re not concerned with the vegetarian or vegan aspect of the soup, you could even use it as a base for a quick Indian curry, paired with fish or chicken.
Sweet Carrot, Pear and Ginger Soup
Serves 6-8
Soup
6 medium organic carrots, washed and cut into ½" dice
2 tbs. rice or coconut oil
½ cup shallots, minced
2 tbs. fresh ginger, grated
3 medium pears, peeled, cored and cut into ½" dice
14 oz. organic coconut milk
Salt and freshly ground black pepper
Optional: ¼ cup apple cider
Garnish (optional)
¼ cup pear, diced
1 tbs. cilantro, chopped
2 tbs. pine nuts, toasted
1 tbs. fresh lime juice
1. Place carrots in large stockpot. Cover with 2 inches of cold water. Bring to a boil and cook until fork-tender, about 20 minutes. Strain the carrots, reserving the liquid. Set both aside.
2. Heat oil in stockpot over medium heat until shimmering. Add shallots, stirring occasionally, until translucent, about 4 minutes. Add ginger and pears and continue cooking until pears are soft, about 8 minutes. Add the reserved carrots and coconut milk. Bring to a boil, lower the heat and simmer, uncovered, stirring occasionally for 30 minutes.
3. Puree the carrot mixture with an immersion blender or food processor. Return mixture to the pot and add carrot water to desired consistency.
4. Season with salt and pepper to taste. Option to sweeten: add apple cider. Garnish and serve immediately.
