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Recipe Detail Page
Sweet Potato and Pear Soup
Autumn 2013
This recipe was selected as one of our Editor's favourites in our 20th Anniversary Autumn 2013 issue. The recipe originally appeared in the Holiday 1999 issue.
A sweet and warming winter soup with a hint of heat from the paprika and a touch of thyme that recalls the taste of the Caribbean. This is comfort food, but with an edge of sophistication that makes it equally appropriate for a dinner party.
Serves 8
1 tbsp (15 mL) butter
1 small onion, chopped
¼ cup (50mL) chopped carrot
¼ cup (50 mL) chopped celery
3 medium-sized sweet potatoes, peeled and diced
2 pears, peeled and diced
½ tsp (2 mL) dried thyme
1 tsp (5 mL) paprika
5 cups (1.25 L) chicken broth (low salt canned or homemade)
⅓ cup (75 mL) whipping cream, optional
2 tsp (10 mL) maple syrup, or to taste
2 tsp (10 mL) lime juice, or to taste
Salt and freshly ground pepper to taste
1 In a pot, heat butter on medium heat. Add onion, carrot and celery and sauté for 1 minute. Add sweet potatoes, pears and thyme and sauté for about 2 minutes. Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
2 Purée in a blender or food processor until smooth. Return to pot.
3 Add cream, maple syrup and lime juice. Simmer for 5 minutes. If soup is too thick add a little extra broth.
4 Season with salt and pepper, adding more syrup or lime juice as needed. Can be made up to 2 days ahead of time.
Serves 8
