Tasty Toppings: You may need to hide these Rosemary Pecans until right before you’re ready to garnish the sweet potato soup —they’re addictively snackable.
Sweet Potato Soup
2014-11-25 20:14:21
Yield: 6 to 8 servings
Ingredients
- 4 tablespoons unsalted butter
- 6 cups peeled cubed sweet potato (about 2 pounds)
- 1 large leek, thinly sliced (about 2 cups)
- 1 tablespoon minced fresh garlic
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 5 cups reduced-sodium chicken broth
- 1 (13.66-ounce) can unsweetened coconut milk
- Rosemary Pecans (recipe follows)
Instructions
- In a large Dutch oven, melt butter over medium heat. Add sweet potato, leek, garlic, salt, red pepper, cinnamon, and nutmeg. Cook, stirring occasionally, until sweet potato is slightly softened, approximately 15 minutes.
- Stir in broth and coconut milk. Bring to a simmer; reduce heat to medium-low. Cook, stirring occasionally, until sweet potato is very soft, approximately 30 minutes.
- Working in batches, transfer soup to the container of a blender; purée until smooth. Return to pan.
- Reheat over medium heat, stirring occasionally. Garnish with Rosemary Pecans, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
Rosemary Pecans
2014-11-25 21:34:37
Yield: 1 cup
Ingredients
- 1 cup pecan halves
- 1 teaspoon olive oil
- 1 tablespoon fresh rosemary
- ¼ teaspoon kosher salt
- Pinch ground black pepper
Instructions
- Preheat oven to 250°. On a rimmed baking sheet, place pecans. Bake until lightly toasted and fragrant, approximately 10 minutes.
- In a small bowl, carefully combine pecans, olive oil, rosemary, salt, and pepper. Return to pan.
- Bake 10 minutes. Let cool completely.
Taste of the South https://tasteofthesouthmagazine.com/
