Instructions

1. Peel the sweet potatoes and pears then cut them into 2cm cubes. Finely chop the onion, carrot and celery.
2. Melt the butter and add the onions, carrots and celery - fry for 1 minute. Add the sweet potato and pear pieces, then the thyme. Sautee for 5 minutes under a lid.
3. Add the stock and paprika, bring to the boil, then simmer for 15 minutes, under cover.
4. Using a hand-held blender, pulse the soup until creamy. Add the maple syrup and lemon juice, then cook for 5 minutes until the soup has thickened to your liking.
5. Season with salt & pepper and add more lemon juice or maple syrup, if needed. Serve warm.