sweet potato and pear soup

sweet potato and pear soup

prep time: 10 minutes
cook time: 1 hour
ready in: 1 hour and 10 minutes

makes: 6 servings, 1 cup each


  • 2 teaspoon vegetable oil
  • 1 cup onion, chopped
  • 1/2 cup celery, sliced
  • 3 cups sweet potatoes, peeled and cubed
  • 2 cups ripe pears, peeled and cubed; extra pear for garnish (optional)
  • 4 cups low-sodium chicken broth*
  • 1/2 cup dry vermouth
  • 1 stick cinnamon
  • 1 teaspoon orange zest, finely grated
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 package (8 oz.) low-fat plain yogurt (optional)
  • Fresh parsley, chopped, for garnish

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a large saucepan, heat oil over medium heat. Add onion and celery and cook for about 10 minutes, or until soft but not browned.
  2. Add sweet potatoes, pears, chicken broth, vermouth, cinnamon stick, orange zest, and thyme. Bring to a boil; reduce heat and simmer, covered, for 35-45 minutes, or until sweet potatoes are tender.
  3. Remove cinnamon stick.
  4. In a food processor or blender, puree vegetable mixture, in batches, until smooth.
  5. Return puree to saucepan and stir in nutmeg and pepper. Cook over medium heat until heated through.
  6. To serve, halve, core and cut an extra pear into 6 wedges for garnish. Cut each wedge to form a fan. Ladle soup into bowls and top with a dollop of yogurt, if desired. Garnish each serving with a pear fan and sprinkle with parsley.

Note: *Some chicken broths may not be gluten-free, be sure to check the label.

per serving: 170 calories, 2.5g fat, 0.5g saturated fat, 0mg cholesterol, 120mg sodium, 28g carbohydrate, 4g fiber, 12g sugar, 5g protein