Sweet Potato Pear Soup
Warm, velvety, and bursting with autumnal flavors, this Sweet Potato Pear Soup is the ultimate comfort food for cozy evenings. Featuring the natural sweetness of roasted sweet potatoes and ripe pears, this recipe is elevated with aromatic spices like cinnamon and ginger for a fragrant, complex depth. A swirl of creamy coconut milk adds richness while keeping it dairy-free, making it a perfect option for vegan and gluten-free diets. With just 15 minutes of prep time and an inviting golden hue, this soup is as easy to prepare as it is beautiful to serve. Garnished with fresh thyme, it's a show-stopping starter or light meal for any season. Ideal for meal preps or dinner parties, this sweet and savory blend is destined to become a favorite.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 medium, ripe pears
- 1 small yellow onion
- 2 cloves garlic clove
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 1 teaspoons salt
- 0.25 teaspoons black pepper
- 1 sprig fresh thyme (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch chunks. Place them on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
While the sweet potatoes are roasting, peel, core, and dice the pears into chunks.
Chop the onion and mince the garlic cloves.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
Add the minced garlic, ground cinnamon, and ground ginger. Cook for an additional 1 minute, stirring constantly, until fragrant.
Add the roasted sweet potatoes, diced pears, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 10 minutes, allowing the flavors to meld.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a stand blender to puree.
Return the soup to low heat and stir in the coconut milk. Season with salt and black pepper, adjusting to taste.
Serve hot, garnished with a sprig of fresh thyme or additional ground cinnamon for a decorative touch.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4788 mg | 208% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 80.3 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2456 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
