Carrot and Asian Pear Soup with Mint Pistou and Walnuts

Carrot and Asian Pear Soup with Mint Pistou and Walnuts

DATE: September 27, 2022
  • diet
  • dinner
  • Gluten-Free
  • lunch
  • meal type
  • vegan
On Orcas Island where I spend time during the summer and fall months, we have an Asian pear tree. The pears are ripe late August to mid-September and I love finding delicious ways to eat them. Carrot and ginger soup is one of my favorites but I wondered how I could incorporate Asian pears into the mix. This was a touch and go, but I found the right proportion and my hubby just loved it. I added my Healthy On You® Here Comes The Yum spice blend which adds an anti-inflammatory effect with turmeric and ginger. Pistou is the French equivalent to pesto. It adds texture and robust flavor to this very delicate soup. It’s rather simple to make which makes it a keeper. I used fresh parsley and mint from the garden, walnuts, garlic and lemon juice blended with olive oil. The combination of textures is delightful and delish!
  • Serves: 4
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  • 1½ lb. organic carrots, peeled and diced
  • 3 small Asian pears
  • 6 tbsp olive oil, separated (4 tbsp will be used to make the pistou)
  • 1 medium sized sweet onion, diced
  • 5 cloves garlic, minced (2 cloves will be used for the pistou)
  • 4 cups vegetable broth
  • 1 tbsp
  • Healthy On You® Here Comes The Yum spice blend
  • ¼ cup mint leaves
  • ¼ cup parsley leaves
  • ½ cup raw walnuts
  • 2 tbsp fresh lemon juice
  • 1½ tsp sea salt, separated
  • fresh ground black pepper
  • crushed walnuts for garnish



  1. Heat 2 tbsp of the olive oil in a soup pot over medium heat and add the chopped onions. Cook, stirring occasionally for 3-4 minutes.
  2. Add three minced garlic cloves and sauté for an additional 2 minutes.
  3. Add the Here Comes The Yum spice blend to the onion and garlic mixture and continue to cook for 3 minutes, releasing the spice flavors.
  4. Add the carrots and Asian pears and sauté. The carrots and pears should take on a yellow tinge from the seasonings.
  5. After 5 minutes, add the vegetable stock and bring to a boil.
  6. Reduce the heat to a simmer, cover and cook for 20 minutes until the carrots and Asian pears are tender.


  1. In a small food processor, add the remaining 4 tbsp of olive oil, parsley, mint, walnuts, remaining three cloves of garlic, lemon juice and ½ tsp of sea salt.
  2. Blend until the mixture is smooth. with a rubber spatula, scrape the contents from the processor and set aside.


  1. If you own a hand blender, puree the soup directly in the pot until smooth. If not, working in batches, transfer the soup to a high powered blender and puree until smooth and return to the pot.
  2. Season with the remaining sea salt and fresh ground pepper.
  3. Portion the soup into individual bowls, add a spoonful of the parsley and mint pistou in the center of the soup and garnish with the crushed walnuts. Serve immediately.

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