Sweet Potato, Asian Pear, and Coconut Soup

Recipe by HopeJohnJP
READY IN: 1hr 10mins
SERVES: 8-10




  • 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.