Sweet Potato & Pear Soup with Sage

My favorite thing about cooking is when things come out of nothing. After the holidays, we had an empty fridge, empty countertops… contents of a meal (or even a snack) nowhere in sight. I had a pear that was on the verge of way-too-ripe, half an onion… and then I noticed a sweet potato that I never remembered buying. I’ve seen recipes for butternut squash soup with pears, so I figured this would work just as well. I foraged through the back of the fridge and pantry for the rest of the ingredients. Then I remembered I had this delicious coconut/lemon zest/yogurt cream leftover from the night before that would become the perfect garnish to balance the bold indian flavors in the soup.

The result was a rich & creamy warming meal. The pear provided a sweet tang, the garam masala and paprika brought a smoky flavor. The coconut milk was lush, and the fresh sage brought it all down to earth.


Sweet Potato & Pear Soup with Sage
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
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
  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.
  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.
  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.
  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.
Notes
If you plan to save some of the soup for another day, the flavors intensify quite a bit. Serving this immediately, it had a sweet, distinct pear flavor. Reheating it the next night, it was more rich and spiced… still sweet, but less pear-y. Store any remaining soup in the fridge for up to 3 days, or freeze. On the second day, the soup will be thicker. I added some more water before reheating.

Recipe adapted from Sassy Radish

 


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19 comments

  1. la domestique from ladomestique.com on said:

    I’m loving all the spices in this soup! For 2012 I’ve resolved to cook with spices more often, and a soup like this is great inspiration.

  2. beti from betivanilla.blogspot.com on said:

    I never thougt that pears and sweet potato worked together, it is an interesting combination, you always surprise me with your recipes and this soup looks delicious

  3. Winnie from healthygreenkitchen.com on said:

    Love coconut milk in soups! Looks fabulous 🙂

  4. Love this soup! I’m a savory sweet potato fanatic and love how you’ve balanced the sweetness of the sweet potatoes and pear with lots of bold spices.

  5. how funny! I just made a sweet potato apple and sage soup! I love the use of the coconut milk! Brilliant! 🙂

  6. Hi there – I just found this recipe through foodgawker and love it! I’m doing a cleanse series on my blog this week and wondered if you’d be okay with me using one of your pictures of this recipe and linking to your blog?

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  8. Katy on said:

    Just made this!
    It easily made enough to feed four. The flavor is so wonderfully spicy fruity and creamy while not being too heavy.
    Thanks for the recipe 🙂

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