Ingredients
2
teaspoons canola oil
1
small onion, chopped (1/4 cup)
1
medium stalk celery, chopped (1/2 cup)
1/2
cup apple juice
1/2
teaspoon dried thyme leaves
1/2
teaspoon paprika
3
medium dark-orange sweet potatoes (about 1 1/2 lb), peeled, diced (4 1/2 cups)
1
medium pear, peeled, diced (1 cup)
2
cans (14 oz each) reduced-sodium chicken broth
Chopped fresh thyme, if desired
Preparation
In 3-quart saucepan, heat oil over medium heat. Cook onion and celery in oil 4 to 5 minutes, stirring occasionally, until tender.
Stir in remaining ingredients except fresh thyme. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until sweet potato is tender.
Into blender or food processor, add half of the soup. Cover; blend on medium speed 1 to 2 minutes or until smooth; return to saucepan. Blend remaining soup. Heat blended soup 1 to 2 minutes or until hot. Garnish with fresh thyme.
