Sweet Potato, Asian Pear, and Coconut Soup

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“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.”
1hr 10mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Pare the cooked, cooled potato, cut into chunks, and add to the pot.
  5. 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.
  6. Add stock and bring to a boil. Reduce heat to a simmer and cook 15-20 minutes, stirring occasionally.
  7. Remove from heat and puree. (An immersion blender is a handy tool for this.).
  8. 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.
  9. Meanwhile, quarter, core, and dice the reserved pear.
  10. 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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