Sweet Potato & Pear Soup with Sage
This Sweet Potato & Pear Soup with Sage is a cozy blend of earthy sweetness and aromatic warmth, perfect for chilly evenings.
With a prep time of 45 minutes and a quick cook time of 15 minutes, this soup is surprisingly easy to whip up.
Ingredients
Soup
- 1 large sweet potato (just under 1 lb)
- 1 tablespoon extra-virgin olive oil
- ½ medium onion, diced
- 1 large garlic clove, minced
- 1 teaspoon garam masala
- ½ teaspoon smoked paprika
- 1 ripe pear, peeled and chopped
- 3 cups water
- 1 teaspoon salt, more to taste
- 4 sage leaves
- ¼ teaspoon cayenne
- ¼ cup coconut milk (I used regular, light would also work)
Coconut-yogurt Cream
- ¼ cup plain Skyr or Greek yogurt
- ¼ cup regular or light coconut milk
- ¼ teaspoon lemon zest
- Squeeze of lemon
- Sea salt
Instructions
- Preheat the oven to 400. Poke holes in the sweet potato, wrap in foil, and bake for 45 minutes to 1 hour, or until fork tender. The timing will depend on the size of your potato.
- When the sweet potato is done, let cool slightly, peel, and cut into messy cubes.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes.
- Stir in the garlic, garam masala, and paprika and cook for one minute.
- Add the cooked potato cubes and the raw chopped pear and cook for two minutes more.
- Add the water, salt, sage, and cayenne. Bring to a simmer and cook for 5-10 minutes.
- Transfer the mixture to a large blender and puree, working in batches if necessary.
- Stir in the coconut milk, taste, and adjust seasonings. If it’s too thick, add more water. For a creamier soup, add more coconut milk.
- Make the yogurt-coconut cream: combine the yogurt, coconut milk, lemon zest and juice, and salt. Taste and adjust seasonings. Serve on the side.
Tried this recipe?Let us know how it was!