Combine diced pears and lemon juice. Mix well to coat. Place bowl in fridge.
Make sweet potato puree. Cook sweet potatoes and then puree in food processer or blender with 1/2 cup apple juice (I use simply apple brand) and 1/2 cup yogurt. Set aside.
Heat oil over medium heat in large saucepan. Add bacon and cook til crispy. Remove bacon and leave bacon fat in saucepan. Drain bacon on a plate lined with paper towels and set aside for garnishing soup. Add onions and garlic to saucepan with bacon fat and cook 5 min stirring frequently. Add thyme, salt, chipotle powder and pears. Cook another 5 minutes. Add sweet potato puree, veggie broth, yogurt and apple cider vinegar. Stir until well combined. Bring soup to a simmer. Turn heat to lowest setting, cover and cook for 30 minutes, stirring occasionally. Stir in butter until melted.
Ladle 2 cups of soup into blender, cover with lid and place towel over lid. Blend on lowest speed for several seconds and then increase speed to puree soup. Alternatively, you can use an immersion blender and avoid the explosive mishaps involved with blending hot soup. Season soup to taste with salt and pepper. Ladle soup into bowls and garnish with chives, bacon bits and a dollop of yogurt.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 127 (51%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 31.6mg||10 %|
|Sodium 1237.3mg||43 %|
|Potassium 434.4mg||11 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 22.4g|
|Protein 6.4g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 251
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