Instructions: In a large skillet, heat oil over medium heat. Add bell peppers, carrots, shallots and garlic. Cover and cook about 4 to 5 minutes, stirring occasionally, until vegetables are soft but not browned. Add broth and pear and simmer 20-30 minutes or until vegetables are tender.

Puree soup with a stick blender or food processor. Season to taste with salt and cayenne pepper. If soup is too thick, thin it with orange juice, if desired.

Carefully place a dollop of sour cream or plain yogurt in center of soup and, with a knife placed at the top of the blob, quickly draw it downward to create a heart shape. Sprinkle with cilantro if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.