Wednesday, January 15, 2014

Paleo Curry Sweet Potato & Pear Soup

It's definitely soup weather here in the northeast. I based this soup loosely on my all-time favorite soup (Ina Garten's Butternut Squash & Apple Soup), but switched up the main ingredients and added a bit more kick from cayenne and curry powder.

I really enjoyed this soup for lunch yesterday. I often crumble some crispy bacon onto similar vegetarian soups, but this time enjoyed it with some leftover roast chicken alongside.

If you prefer to use apples rather than pears, I think the results would be equally delicious.

Paleo Curry Sweet Potato & Pear Soup

1 tbs. ghee or coconut oil
1 large onion, diced
4 minced garlic cloves
2 medium sweet potatoes, peeled and cut into cubes
1 large D'Anjou pear, peeled and diced
2 tbs. curry powder
1 tsp. cinnamon or allspice
1/4 tsp. cayenne pepper
salt & pepper
2 cans coconut milk

Melt ghee in a large sauce pot over medium heat. Add onion and sweat for 5 minutes or until soft. Add garlic and cook for one minute more, stirring constantly.

Add sweet potatoes, pear, curry, cinnamon, cayenne and a generous amount of salt and pepper. Cook for about 5 minutes, stirring often. Add in coconut milk. Fill one of the cans with water and add that as well.

Bring to a low boil then lower heat and cover pot. Simmer for 25-30 minutes or until sweet potato is soft. Remove to a blender or puree in the pot with a stick blender.

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