WINTER VEGETABLE SOUP WITH COCONUT MILK AND PEAR

WINTER VEGETABLE SOUP WITH COCONUT MILK AND PEAR image

Categories Carrot

Yield 6-8 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
1 1/2 cups thinly sliced onion
1 cup medium diced carrot
1 cup medium diced parsnip
1 cup medium diced turnip
1 cup medium diced parsley root
1/2 cup finely chopped inner celery stalks with leaves
1 cup thinly sliced Savoy cabbage
1 tablespoon peeled, minced fresh ginger
1 teaspoon fresh thyme leaves
1 medium garlic clove, finely chopped
Kosher salt and freshly ground black pepper
13-14 ounce can coconut
2 cups lower salt chicken broth
3 1/2 cups 1/2 inch diced butternut squash
2 medium firm ripe Bosc pears, peeled, cored and cut into 1/2 inch pieces.

Steps:

1. Melt the butter in a Dutch oven over medium. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring until the vegetables begin to soften, about 8 minutes. 2. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally until the cabbage begins to soften, about 3 minutes. 3. Scoop 1/4 cup of coconut cream from the top of the can and set aside. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium, stirring to scrape up any browned bits. 4. Reduce the heat to low, cover and cook at a bare simmer, stirring until the squash is very soft, 20 minutes. 5. Puree in batches in a blender. If the soup is too thick, add more chicken broth until thinned. Season to taste. 6. Ladle the soup into bowls, drizzle with the reserved coconut cream, sprinkle with the chopped thyme.