Sweet Potato Soup with Candied Pecans
This warm and hearty soup is the perfect fall and winter hug. The sweet potatoes are naturally sweet, but the onions, garlic and savory spices give the perfect balance of flavors. You can store this...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at koshereveryday.com.
Cooking tools:
- Pressure cooker
- Immersion blender
- Trivet
- Stockpot
- Skillet
- Baking sheet
- Parchment paper
- Silicone baking mat
- Microplane
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Fork
- Stove
- Airtight container
Ingredients
- 7 medium sweet potatoes (5-51/2 pounds), peeled and cubed into 2" cubes
- 1 cup hot water
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 1 tablespoon canola oil
- 4 cups vegetable stock
- 4 cups unsweetened (vanilla) almond/soy/oat milk
- 1 cup heavy whipping cream, pareve
- 1 tablespoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon freshly grated black pepper
- 1 teaspoon kosher salt, or to taste
- Additional whipped whip cream for garnish (optional)
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