Curried Sweet Potato and Pear Soup

I have no idea who Chef Candice Butler is but this is her recipe, which came to me via my friend Christine, (recently returned from Vegas). I think this is about the 5th orange-coloured soup that I have placed on Food for Thought. At least with this one, you can get a serving of both fruits and vegetables in one bowl. All of the soups are good for you and this one smells fantastic when cooking.

Ingredients:

- 2 tbsp. unsalted butter
- 2 small onions, minced
- 2 large sweet potatoes, chopped
- 2 tbsp. fresh ginger, minced
- 2 tbsp. curry powder
- ½ tsp. cinnamon
- 1 tbsp. garam masala
- 1 teaspoon cardamom
- ¼ teaspoon each of cayenne pepper, all-spice, turmeric
- 4 ripe pears, chopped
- 5 cups chicken stock or water (vegetarian option)
- 1 cup heavy cream
- 3 Tbsp brown sugar
- salt and pepper to taste

In a large saucepan sauté the onions with the butter for 5 minutes over medium heat then add the spices and continue to cook for an additional 5 minutes. Add a little bit of stock or water if the pan becomes too dry. Add the sweet potatoes, pears and stock and bring to a boil before reducing to a simmer, until the vegetables are tender. Incorporate the brown sugar and puree the soup using a hand whizzer. Stir in the cream. If the soup becomes too thick, thin it with a little hot stock or water. Season with salt and pepper to taste. Serves 6.

Editorial Note: Remember, garam masala is an Indian blend of spices that is available in most grocery stores in the spice rack; it might simply be called Indian masala.

I didn't have any cardamon in my pantry so left it out; the soup still tasted great.

If you want to make the decorative garnish you see in the photo, place 3 drops of cream on top of the soup when it is in the bowl, then draw a sharp knife through them. Voila!