Sweet Potato and Pear Bisque

This delicious, smooth, flavorful soup came from our friends, the Greenlands. Our dear friend, Aviva Greenland, got the recipe from her sister, Ronit (Wolff) Hanan. Ronit started making the soup many years ago from a recipe for Spiced Sweet Potato Bisque, in a now-forgotten publication.

However, Aviva significantly modified the recipe and recently her daughter Shira added pears and carrots when she made it for us. I decided to make it vegetarian and to use canola oil in place of the original margarine. The soup is equally good with chicken stock. Aviva and Shira, whose presentation of beautiful food makes it even more enjoyable, garnish the soup with cumin seeds. To complement the spice combination, you can serve it with Moroccan or Indian foods, such as the Indian Potato Bourekas and Moroccan Chicken.

Ingredients:

• 4 T. canola oil
• 4 cups chopped onions (about 3 large onions)
• 2 tsp. ground coriander
• 1 1/2 tsp. curry powder
• 1/2 tsp. ground cumin
• 3 pounds sweet potatoes, peeled and cut into 1" cubes
• 1 pound carrots, peeled and cut into chunks
• 2 medium pears, peeled and cut into pieces
• 8-10 cups vegetable broth

Yield: Serves 10-12

In a large pot, heat oil. Add onion and cook about 5 minutes until the onions are translucent. Add the spices and stir for 30 seconds. Add the potatoes, carrots, pears, and broth. Bring to a boil and simmer until the potatoes are tender, about 20 minutes. Using an immersion blender, purée the mixture. Serve hot.

This soup freezes well. Reheat slowly to avoid scorching.