Thyme is on our side


Carrot-Pear Soup

It’s no secret that I love soup.  When I was little, my mom used to trick me into eating my vegetables by pureeing them all into this bright orange soup.  It worked, and kept me healthy until I started living on my own and got fat.

This is a recipe for a different soup that I picked up via the power of the internet.  Here is my slightly modified version.

Servings: 1-2.  (feel free to multiply ingredients for more.)


  • 2 large carrots, peeled.
  • 1 anjou pear (those are the yellow/greenish ones)
  • Olive oil
  • a few shakes of dried thyme (or fresh thyme if you’re fancy)
  • 1 teaspoon of sesame seeds
  • 1 teaspoon of toasted sesame seeds (just put them in a pan into a toaster oven for a few minutes.  Try not to let them burn the way I often do…)
  • 1 cup of water
  • 1/2 cup of broth (veggie or chicken works)
  • Salt and Pepper


  1. Heat a dash of olive oil in a deep pan, or small pot.
  2. Chop up your carrots and grill them with the oil for 5 minutes.
  3. Cut the pear into chunks, and throw those in with carrots.  Also add the thyme here.  Cook that for about 3 more minutes
  4. Add the water and the broth.  Feel free to modify the measurements as much as you’d like, but I don’t recommend going all broth.  It makes this too rich.
  5. Let the soup simmer for 10 or 15 minutes, or until it’s reduced a bunch.
  6. Remove this pot from the heat, and let it cool down for a few minutes (or don’t if you’re tough like Jackie Chan) and then pour it into a blender or food processor.
  7. Puree the shit out of your soup until it’s nice and smooth.
  8. Serve into bowls or cups, and sprinkle both types of sesame seeds on top.

This soup is always delicious.  The sesame seeds dance in your mouth, while the thyme really sings with the carrots.  It’s easy to make as a quick side dish to go with your dinner, or make a bunch and eat it whenever you want.