A unique twist on a fall favorite.
Almost no food is as comforting and hearty as the beloved potato. But we also understand that the plain ‘ol potato can get a little ho hum sometimes, wouldn’t you agree? Great. So assuming we’re all on the same page then, wouldn’t you also agree that the SWEET potato brings at least a little more excitement to the potato show? And what if you added some pear? Intrigued? Good! Then read on for more!
Introducing the Skinny Ms. solution to persistently-boring-potato-syndrome – it’s called, Creamy Sweet Potato and Pear Soup! Yes, you heard correctly, it’s a potato soup dish that is made with PEAR. We know it might seem a bit unconventional, but please bear – or rather, pear! – with us, if you will, while we explain. All it takes is the introduction to your sad potato soup dish of an ingredient or two with an element of surprise. And for a potato soup dish, adding in some fruit (as oppose to only the usual vegetables), is definitely a welc0me surprise. The sweetness of the potato and the sweetness of the pear combine forces to create a Creamy Sweet Potato and Pear Soup that is anything but boring. But don’t just take our word for it -the recipe is right here -give it a try and see for yourself!
Creamy Sweet Potato and Pear Soup
- 1/2 cup onions chopped
- 1 garlic clove minced
- 1 tablespoon thyme leaves fresh
- 5 cups vegetable stock or chicken
- 2 pears any variety, peeled, cored and chopped
- 3/4 cup celery chopped
- 2 carrots large, peeled and chopped
- 2 sweet potatoes peeled and chopped
- 1 cup Greek yogurt low-fat (2%), plain, optional
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 1/16 teaspoon nutmeg a pinch
- 2 tablespoons coconut palm sugar or honey
- 1 tablespoon lemon juice freshly squeezed (about half a lemon)
- 1/2 teaspoon salt
- Add olive oil to the bottom of a heavy-bottomed soup pot over medium heat. Add the onions, celery, carrots and cook until onions are soft and translucent, but other vegetables needn't be soft.
- Add the turmeric powder and garlic and cook for an additional 30 seconds, stirring. Add in the broth, sweet potatoes, pears, and salt and stir well. Add in the sweetener. Continue cooking over medium-low heat, allowing to simmer, for about 30 to 40 minutes until the vegetables have softened. Remove from the heat.
- Puree until smooth with an immersion (hand) blender or in a regular blender, filling only halfway each time, starting the blender on low and holding top with a kitchen towel. Add more broth or lemon juice if a thinner consistency is desired. Add the nutmeg, stirring. Add the lemon juice and stir. Whisk in the Greek yogurt, if using, until combined.
- Garnish with thyme sprigs or chopped parsley to serve, if desired. Enjoy!
Have you made this recipe?
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I have made this soup now probably 3 or 4 times. So good. I make it with coconut milk instead of greek yogurt though. My husband and I love it!
Amy, Thank you so much for the feedback. 🙂
Is the calorie count accurate? Also how much is a serving for this one?
There was an error in our nutritional data, but it has been updated now. A serving size comes to about 1 cup. We hope you enjoy the recipe!