Food and Recipes Dinner Sweet Potato Soup Recipe Be the first to rate & review! Sweet potatoes, buttery Yukon Gold potatoes, healthy carrots, and warm spices all combine to create a flavorful and savory comforting soup, perfect for cold winter evenings. In less than an hour you can have a pot of delicious creamy soup ready for your family. Round out the meal with a loaf of warm bread. This recipe calls for toasted pecans, a favorite addition to soups and salads. Go ahead and toast more than the required amount, and freeze the extra pecans in a freezer safe container, or zip-top bag. This way, you will have toasted pecans on hand whenever you need them. This is a handy tip for toasted coconut, as well. This creamy soup makes excellent leftovers, to take to work or anywhere on the go. Refrigerate a few individual servings of extra soup in microwave-safe containers, grab as you head out the door, and reheat in the microwave when ready to serve. (And don't forget to pack some extra toppings.) By Southern Living Editors Published on January 11, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 50 mins Yield: Serves 8 (serving size: 1 1/2 cups) Ingredients 2 tablespoons olive oil 1 1/2 cups chopped yellow onion (from 1 large onion) 1 cup roughly chopped carrots (3 carrots) 1 tablespoon chopped garlic 3 pounds sweet potatoes, peeled and cut into 1/2-inch cubes 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes 1 1/2 teaspoons kosher salt 1 teaspoon black pepper 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 7 cups chicken stock 2 tablespoons salted butter 1 cup finely chopped pecans 1/2 cup plain yogurt 1/4 cup torn fresh flat-leaf parsley leaves Directions Heat oil in a large Dutch oven over medium-high. Add onion and carrots, and cook, stirring, until softened, about 5 minutes. Add garlic, and cook, stirring, until fragrant, 1 minute. Add sweet potatoes, Yukon Gold potatoes, salt, black pepper, cumin, cinnamon, and cayenne pepper, and cook, stirring, 1 minute. Add stock; bring to a boil. Reduce heat to medium-low, and simmer until potatoes are very tender, about 30 minutes. Melt butter in a skillet over medium-high. Add pecans, and cook, stirring often, until toasted, about 8 minutes. Transfer to a bowl. Transfer potato mixture, in batches, to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth. (Or process soup in Dutch oven using an immersion blender.) Top servings with 2 tablespoons pecans, 1 tablespoon yogurt, and 1/2 tablespoon parsley. Greg DuPree Rate it Print