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Sweet potato soup is creamy and rich. Molasses gives it a darker color and deeper flavor, and the baked cinnamon pecans are the perfect garnish. Perfect for the fall or winter season. The nuts can be made in advance and stored in an airtight container for up to 2 weeks.
CINNAMON PECANS
- 1/3 cup pecan halves
- 3 Tbsp icing sugar
- 1/4 tsp cinnamon
- pinch of allspice
- pinch of nutmeg
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SOUP
- 2 tsp vegetable oil
- 1 1/2 tsp finely chopped garlic
- 1 1/2 cups chopped onions
- 5 cups peeled and diced sweet potatoes
- 5 cups chicken stock
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- pinch of salt and freshly ground black pepper
- 2 Tbsp molasses
- 1 Tbsp honey
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- Preheat the oven to 350°F. Lightly coat a baking sheet with cooking spray.
- Rinse the pecans with cold water. Drain, but do not let them dry. Combine the icing sugar, cinnamon, allspice and nutmeg in a small bowl. Dip the pecans in the sugar mixture, coating them well. Spread on the prepared baking sheet.
- Bake for 15 minutes in the center of the oven. Remove and cool. When they're cool enough to handle, chop coarsely.
- Lightly coat a large pot with cooking spray add the vegetable oil and place over medium-low heat. Stir in the garlic and onions. Sauté for 5 minutes or just until softened.
- Stir in the potatoes, stock, cinnamon, ginger, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes or until the potatoes are tender. Add the molasses and honey.
- Transfer the soup to a food processor or blender. Purée until smooth, working in batches if necessary.
- Ladle into individual bowls and garnish with the pecans.
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Nutritional Analysis per Serving
| Calories |
239 |
| Protein |
6.1 g |
| Fat |
6.6 g |
| Saturated Fat |
0.9 g |
| Carbohydrates |
40 g |
| Cholesterol |
4 mg |
| Sodium |
550 mg |
| Fiber |
4.8 g |
Prep Time: 15 minutes
Cook Time: 20 minutes (prepare the nuts while cooking the soup)
Make Ahead: Prepare up to a day ahead and reheat gently
Serves 6
Nutrition Watch: Sweet potato is a "superfood." This vegetable has almost twice the recommended daily allowance for vitamin A, 42% of the recommended daily allowance for vitamin C and four times the RDA for beta-carotene. When eaten with the skin, sweet potatoes have more fiber than oatmeal. All these benefits, with only about 130 to 160 calories!
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