Sweet Potato & Pear Soup Recipe

brought by Christina Sorenson

8 servings
40 min 10 min prep

1	tablespoon butter
1	small onion, chopped
1/4	cup carrots, chopped
1/4	cup celery, chopped
3	medium-size sweet potatoes, peeled and diced
2	pears, peeled and diced
1/2	teaspoon dried thyme
1	teaspoon paprika
5	cups low sodium chicken broth (or homemade)
2	tablespoons sour cream and 2 of milk
2	teaspoons maple syrup (or to taste)
2	teaspoons lime juice (or to taste)
	salt and pepper, freshly ground

1. In a pot, heat butter on medium heat. Add onion, carrot and celery and saute for 1 minute.
2. Add sweet potatoes, pears and thyme and saute for about 2 minutes.
3. Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
4. Puree in a blender or food processor until smooth.
5. Return to pot. Add sour cream, milk, maple syrup and lime juice. Simmer for 5 minutes.
6. If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed.
7. Can be made up to 2 days ahead of time.