Curried Carrot and Pear Soup recipe

(makes 6-8 servings)

2Tbsp vegetable oil
1 medium onion, thinly sliced
1 tbsp curry powder
2 cloves garlic, minced
8 c vegetable stock
4 large carrots, coarsely chopped
2 pears, peeled, cored, and sliced
1 tbsp brown sugar
2 tbsp lemon juice

In a large pot, heat oil over medium heat. Add onion and cook, stirring, for 3 mins or until softened. Add curry powder and garlic and cook, stirring, for 1 minute or until fragrant.

Add vegetable stock, carrots, pear, and sugar and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, or until carrot is soft and soup is fragrant. Puree soup until smooth. Add lemon juice and season with salt and pepper to taste.