sweet potato, pear & coconut soup

It didn't take much, I warned y'all..... I'm officially addicted to making soup! This weeks recipe started off with the exact same base as last week (garlic, onion, celery, carrot) but the added flavor came with the sweet potatoes that we had left over from last weeks trip to the farmers market. The pear added a natural sweetness, while the coconut milk added a lovely creaminess. The end result was a rich, hearty Monday night dinner.

How to Make: Sweet Potato, Pear & Coconut Soup

{ Serves 6 }

1 white onion

2 garlic cloves

5-7 carrots

5 sticks of celery

2 bartlett pears

4 sweet potatoes

carton of low sodium vegetable stock

1 can of light coconut milk

1 tbsp butter, olive oil

salt & pepper

2 tbsp maple syrup

1. Cut the sweet potatoes into large pieces and place on a cookie sheet. Roast in oven for 20 minutes at 400 degrees, turning often.

2. Chop your vegetables (onion, garlic, carrots, celery) and pears into small pieces.

3. Saute the onions and garlic in the butter and olive oil in a large pot, then add in celery, carrots and pears. Continue to cook on low-medium heat until softened.

4. Add in sweet potatoes, vegetable stock and coconut milk. 

5. Add in maple syrup, and season as desired (salt & pepper)

6. Place lid on pot and let simmer for 20 minutes.

7. Spoon into blender and blend until smooth. Transfer back into pot to stay warm. (if you have a hand blender, you can blend it right in the pot until smooth)

Serve & Enjoy!