Sweet Potato, Asian Pear, And Coconut Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 -3 lbs sweet potatoes
• 3 asian pears
• 2 tablespoons oil
• 1 large sweet onion, chopped
• 4 garlic cloves, peeled and minced
• 1 inch fresh ginger, peeled and minced
• 1 small hot chili pepper, pit and seeds removed, minced
• 32 ounces chicken stock
• 15 ounces unsweetened coconut milk
• 8 ounces light cream
• 1 cup cilantro leaf
• 1 cup coconut flakes, for garnish
• hot sauce

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 pare the cooked, cooled potato, cut into chunks, and add to the pot.
• 5 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.
• 6 add stock and bring to a boil. reduce heat to a simmer and cook 15-20 minutes, stirring occasionally.
• 7 remove from heat and puree. (an immersion blender is a handy tool for this.).
• 8 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.
• 9 meanwhile, quarter, core, and dice the reserved pear.
• 10 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.