INGREDIENTS:

Butter

Small onion

¼ cup chopped carrot

¼ cup chopped celery

3 medium sweet potatoes, peeled & diced

2 pears, peeled & diced

½ tsp dried thyme

1 tsp paprika

5 cups chicken broth

1/3 cup whipping cream (optional)

2 tbsp Vidal Ice Syrup (or to taste)

1 tsp lime juice (or to taste)

Salt & pepper to taste

In pot, heat butter on medium heat. Add onion, carrot, celery and sauté for 1 minute. Add sweet potatoes, pears, and thyme, and sauté for 2 minutes. Add paprika and chicken broth. Bring to boil and simmer for 15 minutes or until potato is soft.

Puree in blender until smooth. Return to pot.

Add cream, Vidal Ice Syrup, and lime juice. Simmer for 5 minutes. If too thick, add more broth. Season with salt & pepper, adding more Ice Syrup or lime juice as needed. Can be made up to 2 days ahead. Serves 8.