Sweet Potato, Asian Pear, and Coconut Soup

"On a busy day, I needed a soup that could tolerate being prepared in fits and starts. I roasted the potatoes and steamed the pears early in the day and left things on simmer until I had time to focus. This recipe can be adapted for vegetarians or vegans by using vegetable stock and replacing the cream with a dairy alternative or the water used to steam the pears."
 
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Ready In:
1hr 10mins
Ingredients:
13
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 400°. Roast scrubbed potatoes on a foil lined cooking sheet until fork tender, about 1 hour. Remove from heat, wrap loosely in foil and allow to cool. Set aside.
  • Quarter and core two of the pears, reserving the third. Place in a steaming basket over a small amount of simmering water, cover, and cook 15 minutes. Remove from heat, covered, and allow to cool.
  • Heat the oil over medium low heat in a generous soup pot. Add onion, garlic, ginger, and chile and cook until tender, stirring occasionally. Season with salt and pepper.
  • Pare the cooked, cooled potato, cut into chunks, and add to the pot.
  • Peel the cooked, cooled pear, cut into chunks, and add to the pot. If desired, reserve the steaming water to thin the soup's consistency at the end of the recipe.
  • Add stock and bring to a boil. Reduce heat to a simmer and cook 15-20 minutes, stirring occasionally.
  • Remove from heat and puree. (An immersion blender is a handy tool for this.).
  • Return to stove and stir in unsweetened coconut milk and cilantro. Heat slowly until hot through, adding cream and/or the pear steaming water to reach desired consistency. Check seasoning.
  • Meanwhile, quarter, core, and dice the reserved pear.
  • Serve hot, garnished with a swirl of cream, if desired, coconut flakes, diced pear, and a cilantro leaf. Offer hot sauce for those who need more kick.

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Reviews

  1. Every recipe I've ever tried from this chef is AMAZING!
     
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RECIPE SUBMITTED BY

<p>I use lots of different nouns for who I am: mother, wife, musician, grant writer, and, less frequently these days, foodie. &nbsp;I love having special occasions and company, because that's when I play in the kitchen.</p>
 
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