This recipe is from an IC safe cookbook.
1 1/2 tbsp butter
2 yellow onions, finely chopped (if can tolerate)
2 lbs sweet potatoes, peeled and diced
4 pears, peeled, cored and diced or 2 (15 oz) cans pears, without juice
6-8 cups chicken broth, low sodium
1 cup Greek yogurt (if can tolerate)
chopped fresh mint or parsley for garnish
Melt the butter in a large pot over a medium heat, and saute onion for 2-3 minutes until softened. Add the diced sweet potato and diced pear, and saute for 3-4 minutes. If using canned pears, only saute the diced sweet potato at this stage and add the pears later. Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft. Cool the soup for about 30 minutes.
If using canned pears drain these well, reserve the juice and add the pears now. They will help to cool down the soup. In batches, process the chicken broth , sweet potatoes and pears until smooth in a blender or a food processor, Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice. Return the soup to the pot. Gently reheat, without boiling, tire in a swirl or yogurt and garnish with fresh mint or parsley.