loveandlemons5.0
Sweet Potato & Pear Soup with Sage
Enjoy this healthy one-pot soup in fall or winter. Full of sweet potato, sage, pear, and curry spices, it is perfect for holidays and vegan & gluten free.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●blender
📝 Preparation Steps
1
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.
large sweet potato (just under 1 lb)1
2
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.
large sweet potato (just under 1 lb)1garam masala1 teaspoonwater3 cupssalt, more to taste1 teaspoonSea salt
3
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.
water3 cups
4
Make the yogurt-coconut cream: combine the yogurt, coconut milk, lemon zest and juice, and salt. Taste and adjust seasonings. Serve on the side.
salt, more to taste1 teaspoonSea salt
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