An Unlikely Pear: Creamy Sweet Potato and Pear Soup Recipe
With summer winding down, we’ll shift from firing up the grill to firing up the stove, replacing hot dogs and hamburgers with soups and stews.
When the seasons change, it doesn’t hurt to have a unique variety of recipes up your sleeve. Sweet potatoes are in season from September to October, and pears are available from August to October.
Fused together with carrots and celery, this recipe makes a surprisingly savory soup.
Photo credit: Alyssa Hadrych A Healthier Michigan
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- ½ cup chopped onions
- 1 garlic clove, minced
- 1 Tbsp. fresh thyme
- 5 cups vegetable or chicken stock
- 2 pears, peeled, cored and chopped
- ¾ cup chopped celery
- 2 large carrots, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 1 cup low fat plain Greek yogurt
- 1 Tbsp. EVOO
- 1 tsp. turmeric
- 1 pinch nutmeg
- 2 Tbsp. honey
- 1 Tbsp. freshly squeezed lemon juice
- ½ tsp. salt
Creamy Sweet Potato and Pear Soup
1. Heat a large pot over medium heat. Add in EVOO, onions, celery and carrots. Cook until the onions appear translucent and soft.
2. Add in the turmeric and garlic, cook for an additional 30 seconds. Add in the broth, sweet potatoes, pears and salt and stir until well blended.
3. Cook mixture over medium-low heat for 30-40 minutes, or until the vegetables have softened. Remove from heat.
4. Puree the mixture with a hand blender or in a regular blender. Add in the nutmeg and lemon juice. Stir until combined. Whisk in the Greek yogurt until combined.
5. Garnish with thyme sprigs and serve!
Recipe inspired by Skinny Ms.