Instructions: Place the carrot, pear, onion and celery in a medium saucepan, cover and cook over low heat until the onion is translucent. Stir in flour, if desired. Add chicken broth, thyme, bay leaf and cinnamon stick and bring to a boil. Reduce heat and simmer until carrots are just tender. Remove bay leaf and cinnamon stick.

In 2 or 3 batches, puree the mixture in a blender or food processor until smooth. Return to sauce pan and season to taste. Stir in cream and butter if desired. Reheat and serve immediately.

delicious Carrot and Pear Soup. A perfect starter for fall meals, Carrot and Pear Soup is quick and easy to put together. Clarke reminds us not to overcook this soup, as the flavor will deteriorate.

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