Ingredients

The following ingredients have 6 Servings
  • 3 Tbsp unsalted butter
  • 1 large sweet onion (Vidalia if possible, chopped)
  • 4 carrots (unpeeled and rough chopped)
  • 4 garlic cloves (minced)
  • 2 large sweet potatoes (peeled and chopped (about 2 pounds))
  • 1 sprig fresh thyme
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp cumin
  • 4 cups chicken stock
  • 1 cup heavy whipping cream
  • 1 Tbsp molasses
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 cup candied pecans (chopped)

Instruction

  • Melt the butter in a large Dutch oven over medium-high heat. Add the onion, and carrots and cook for about 5 minutes or until the vegetables are tender. Add the garlic, and cook for 1 minute or until the garlic is fragrant.
  • Add the potatoes, cinnamon, nutmeg, the sprig of thyme, and cumin and stir to combine. Cook for another 2-3 minutes.
  • Add the chicken stock, bring to a simmer and reduce the heat to medium-low. Simmer for 30-35 minutes or until the potatoes are very soft and easily mash when pressed with a fork.
  • Remove the pan from the heat, remove the sprig of thyme, and use an immersion blender to puree the soup until it is creamy and smooth. Keep the blender blades submerged, and be careful not to splatter the hot soup. Alternatively, you can puree the soup in a regular blender in small batches. Again, be careful that the hot soup doesn't splatter and cover the top of the blender with a folded dish towel to prevent the soup from splashing out.
  • Return the pureed soup to the pan and add the cream, molasses, salt, and pepper. Taste and add additional salt and pepper if desired. Serve the sweet potato soup hot and garnish with candied pecans.