Friends, winter is here, which means many things: one of those being soup, the other being hibernation. The cliché saying is true. Soup, especially when homemade, is good for the soul. There’s just something about cuddling up to a warm bowl of it and instantly feeling warm and relaxed.
I turn to this recipe at least once a month during the colder months. It’s full of the antioxidants and vitamins needed to keep your immune system strong, and most importantly, it’s tastier than that canned stuff. This recipe makes 4 servings. Enjoy, and stay warm.
Sweet potatoes meet fresh rosemary in this marriage of sweet and savory. The blended result is topped with cinnamon and pecans.
Rosemary Sweet Potato with Pecans
- 2 cups of sweet potatoes
- 4 cups of vegetable broth
- 2 tbsp. of butter
- 2 tbsp. of olive oil
- 2 sprigs of fresh rosemary
- 1 tsp. of cinnamon
- 2-3 minced cloves of garlic
- Salt and pepper to taste
- 3 shallots, thinly sliced
- ½ cup of pecans
- In a stockpot, heat olive and oil and butter.
- Add shallots and garlic over low heat.
- Season with salt and pepper.
- Add sweet potatoes and chicken stock, then bring to a boil until the sweet potatoes are tender, about 20 minutes.
- Add rosemary and lower the heat.
- Add ingredients to a blender, pureeing until smooth.
- For extra flavor, add pecans and cinnamon.