Name: Carrot-Pear Soup with Cheddar & Nutty Strawberry-Orange Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 6 sticks celery; 1 (227 g) block cheddar cheese; 2129 ml chicken or vegetable broth; 3 cloves garlic; 1 ½ limes; ⅓ cup medjool dates, pitted; 3 oranges; 3 pears; 1 ½ (454 g) pkgs strawberries; 1 cup walnuts; 1 ½ medium yellow onions; black pepper; honey; neutral vegetable oil; salt; smoked paprika

Carrot-Pear Soup with Cheddar & Nutty Strawberry-Orange SaladCarrot-Pear Soup with Cheddar & Nutty Strawberry-Orange Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

6 medium carrots

6 sticks celery

1 (227 g) block cheddar cheese

2129 ml chicken or vegetable broth

3 cloves garlic

1 ½ limes

⅓ cup medjool dates, pitted

3 oranges

3 pears

1 ½ (454 g) pkgs strawberries

1 cup walnuts

1 ½ medium yellow onions

black pepper

honey

neutral vegetable oil

salt

smoked paprika

Instructions

Wash and dry the fresh produce.

Quarter, core, and small dice pears. Place in a medium bowl. (Reserve a small handful of pear for serving.)

Peel, trim, and small dice carrots. Trim and small dice celery. Add both to the bowl with the pear.

Peel, halve, and small dice onions. Peel and mince garlic. Add both to the bowl.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add pear, veggies, and spices; cook, stirring occasionally, until starting to soften, 4-5 minutes.

Meanwhile, juice limes into a clean medium bowl. Add honey and salt, then whisk to combine the dressing. Set aside.

When the veggies have softened, add broth to the pot; stir to combine the soup and bring to a boil. Once boiling, reduce to a simmer; cook, stirring occasionally, until pear and veggies are tender, about 10 minutes. Remove from heat.

While the soup is cooking, trim and quarter strawberries lengthwise. Add to the bowl with the dressing.

Peel oranges, separate into segments, and roughly chop the flesh. Add to the bowl.

Roughly chop walnuts and dates. Add both to the bowl, stir to combine the salad, and set aside.

Coarsely grate cheese. Set aside for serving.

When the pear and veggies are tender, using a hand blender, purée the soup until smooth. (If using a regular blender, work in batches as needed, then return soup to the pot.)

Divide soup between bowls, then top with cheese and reserved pear. Serve with salad on the side and enjoy!

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