By Executive Chef Shelly Williams
6 medium organic carrots, washed, large dice
2 tablespoons rice oil or coconut oil
½ cup minced shallots
2 tablespoons grated fresh ginger
3 medium pears peeled and chopped (Compost the cores.)
14 ounces organic coconut milk
Salt and pepper to taste
Optional: ¼ cup apple cider
Place carrots in stockpot; cover with cold water. Cook until fork tender. Strain carrots, reserving carrots and carrot water separately.
Heat oil in stockpot and add shallots; cook until translucent. Add ginger and pears and cook until pears are soft. Add reserved carrots and coconut milk. Simmer for 30 minutes uncovered.
Purée with stick blender or in food processor return to pot, adding carrot water to desired consistency.
Salt and pepper to taste. To sweeten, add apple cider.
¼ cup pear, diced
2 tablespoons cilantro, chopped
2 tablespoons pine nuts
1 tablespoon fresh lime juice
Place all ingredients in a bowl, combine.
Place dollop on center of soup.
Drip with Cholula hot sauce or your favorite.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.