Sweet Potato, Pear and Paprika Soup

My favorite thing about winter cuisine is by far the soup factor. On a weekday though, the last thing I want to do it commit my evening to cooking; when I find a soup that is both ridiculously delicious AND time conservative I feel compelled to share it with the world.

You really should try this one. Not only is it easy, it's vegan and super low cal at about 236 calories per [giant] bowl. Plus, the leftovers are just as good:)

I had a few different types of paprika to choose from (spoiled, I know!). I tend to stick with hungarian paprika, which I just found out had 8 different grades. I used one of the "edesnemes" variety in this soup. If you're interested (I was!) about the differences between paprikas to better inform your culinary choices! :)

Sweet Potato, Pear, and Paprika Soup

About 4 servings, 236 calories per bowl

(Adapted from Naturally Ella)

1 Vidalia onion

3 sweet potatoes 

1 pear

3 tsp Paprika

1 tsp cinnamon

3 cups vegetable broth (more or less for your desired consistency)

1 can of lite coconut milk

Optional: toasted pecans, croutons, gorgonzola cheese

First, dice the onion and put it in a dutch oven with some olive oil. Sauté for about 10 minutes on medium low heat until the onion is soft and beginning to caramelize.

In the meantime, peel and dice your potatoes into about 1 inch cubes. Do the same with your pear. Add the sweet potato, pear, paprika, cinnamon, salt and pepper to the pot. Sauté for about a minute to get the flavor out of the spices. Then, add your vegetable broth and coconut milk. Make sure the potatoes are covered with liquid.

Bring to a boil. Cover and simmer for about 15 minutes until potatoes are very soft. Use an immersion blender to blend of the soup. Serve topped with toasted pecans, gargonzola cheese, or croutons, or all 3!