Blender Soup in a Flash

This is a soup that can be made, start to finish, in about 30 minutes. You can make it ahead and store it in the fridge in a sealed container. It is so delicious, it won’t last long. Hearty and filling, it’s almost sweet enough to count as dessert — but no guilt!

I made two batches, one with red-fleshed sweet potatoes (the huge ones with the wine-colored skins) often used for yam fries and one with yellow fleshed sweet potatoes (smaller brown skinned variety). The soup in the photo is a mixture of the two so don’t try to match the color — unless you also use some of each type like I did. There is no cream in my soup (lactose intolerant) and it was plenty “creamy” without it.

SWEET POTATO AND PEAR BLENDER SOUP

30 minutes start to finish

Makes 4 – 6 large servings

1 ¾ lb (4 med) sweet potatoes (brown-skinned, yellow flesh), peeled and cubed

2 c water

1 tsp salt

¼ tsp cinnamon

2 large pears, peeled and sliced

1 large white onion, chopped

2 Tbsp butter (or canola oil)

½ c white grape juice

¼ tsp white pepper

Optional: 2 – 4 Tbsp heavy cream/bowl (add to your bowl before eating or reheating)

1. In a large pot, combine sweet potatoes, water, salt and cinnamon. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
2. Meanwhile, in another large saucepan (frying pan), cook and stir onions and pears over medium heat for 5 min’s or just until the onions are transparent. Don’t brown them. Stir into sweet potato mixture.
3. Remove from heat, whisk in grape juice and cool slightly.
4. In a blender, cover and puree soup in batches; BE CAREFUL. Don’t fill blender more than 2/3 full and start on a lower speed setting (gradually increase speed) or you will have an explosion that can leave a huge mess and nasty burns.
5. Before eating, stir in the cream and pepper and heat but DO NOT BOIL.
6. This soup stores well in the fridge and can be enjoyed a bowl at a time. It can also be frozen.