Recipe by Ali Lopez
This is a warming yummy soup with a delightful sweetness from the pears. You can garnish it with a drizzle of yogurt and some lightly toasted coconut. Serves 4.
1 tablespoon olive oil
1/2 medium onion, diced
1 large garlic clove, minced
1 inch piece of ginger, peeled and minced or grated
1 tablespoon curry powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1-2 large sweet potatoes (about 1 1/2 lbs.)
1 ripe pear, peeled and chopped
4 cups vegetable broth or water
1 teaspoon sea salt, or to taste
1/2 cup coconut milk
Sriracha, to taste (optional)
- In a large saucepan, heat oil over medium heat. Add onions and saute until translucent. Stir in garlic, ginger and spices and cook for one minute. Add sweet potato and pear chunks and cook for two minutes. Add water and ½ the salt. Bring to a simmer and cook for 15-20 minutes or until sweet potatoes and pears are softened.
- Puree using an immersion blender until smooth. Stir in coconut milk and taste for seasonings. Add more salt, or additional spices and sriracha if you like. If it’s too thick, add some more water, if you want it creamier add more coconut milk.