Sweet Potato with Spiced Pecan Soup
Puree of Sweet Potato Soup topped with Spiced Pecans and Chili Oil
Servings: 12
Calories: 217kcal
Equipment
- 1 stockpot
- 1 immersion blender or blender
Ingredients
- 6 cup Vegetable Stock
- 2 tbsp oil chili oil
- 5 oz Onion peele ddiced
- 3 ea Ribs of Celery cut into chunks
- 2 ea Carrot
- 3 lbs sweet potato trimmed and cut into chunks
- 4 tbsp chopped Scallions
- 4 oz Greek Yogurt or you can use sour cream
- 5 oz pecan spiced pecans
Instructions
- In a stockpot, add 1 Tablespoon chili oil, saute onions, carrots, celery, sweet potato, saute 2-3 minutes add 4 cups of stock, bring to a boil and reduce to a simmer, cover
- Blend ingredients in a blender or with an immersion blender to a smooth, creamy consistency
- Ladle soup into a bowl, drizzle a few drops of chili oil on top, garnish with one tablespoon sour cream, one tsp candied bacon, one tsp spiced nuts, some slivered scallion
Nutrition
Serving: 8oz | Calories: 217kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 537mg | Potassium: 468mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16394IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg