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Creamy sweet potato pear soup

Makes 8 servings


  • ½ cup chopped onion
  • 1 garlic clove, minced
  • ½ teaspoon dried thyme
  • 5 cups low-sodium vegetable broth
  • 2 pears, peeled, cored and chopped
  • ¾ cup chopped celery
  • 2 large carrots, peeled and chopped
  • 2 sweet potatoes, peeled and chopped
  • 1 cup milk
  • 1 Tbsp. olive oil
  • 1 teaspoon turmeric
  • Pinch nutmeg
  • 2 Tbsp. sugar
  • 1 Tbsp. lemon juice
  • ½ teaspoon salt


Add olive oil to bottom of a large soup pot over medium heat. Add the onions, celery and carrots. Cook until onions are soft (other vegetables will still be crunchy).

Add the turmeric powder and garlic and cook for 30 seconds. Add in the broth, sweet potatoes, pears, sugar, and salt and stir well. Cook over medium heat, simmering, for about 30-40 minutes or until vegetables are soft. Remove from heat.

Puree soup by either transferring to a blender or using an immersion blender. Add lemon juice, nutmeg, and milk and stir until combined. Serve with a sprinkle of nutmeg and thyme.

Nutrition analysis per serving: 131 calories, 2 g fat, 2 g protein, 25 g carbohydrate, 4 g fiber, 287 mg sodium

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