GINGER CINNAMON SWEET POTATO BISQUE WITH SMOKED PAPRIKA PECANS

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INGREDIENTS:

1 tbsp. olive oil

1 cup thinly diced carrots

1 1/2 lb. sweet potatoes, peeled and cut to 1" chunks

2 large cloves garlic, chopped

1/2 cup dry white wine

1 tsp. ground ginger

1/2 rounded tsp. ground cinnamon

3/4 tsp. salt

1/8 tsp. black pepper

1/4 tsp. smoked paprika

2 (14.5 oz.) cans low sodium chicken broth (or vegetable broth)

1/2 cup heavy cream

For the Toasted Pecans:

1 1/2 tsp. butter

1/3 cup chopped pecans

pinch of salt

pinch of smoked paprika

INSTRUCTIONS:

Preheat a large saucepan over medium heat. Add olive oil, onion, and carrots. Cook, stirring occasionally for 5 minutes. Add garlic. Cook, stirring for 1 minute. Add wine, ginger, cinnamon, salt, pepper, and paprika. Stir in chicken broth and bring to a boil. Cover loosely and reduce heat to medium low. Simmer for 20 minutes for until carrots and potatoes are tender. Adjust seasoning to taste.

Allow soup to cool slightly. Working in batches, fill a food processor or blender halfway with soup. Puree, starting on low and gradually increasing to medium/medium high. Vent lid slightly to allow steam to escape.

Return puréed soup to the saucepan. Stir in heavy cream and heat through on medium heat. Add more broth or cream to adjust to desired consistency, if needed.

To make the toasted pecans: melt butter in a small skillet on medium heat. Add pecans, salt and smoked paprika. Cook, stirring until pecans smell nutty and aromatic, about 2 minutes. Transfer to a parchment or wax paper lined plate to cool.

To serve soup, garnish with pecans.

Makes 4 full or 6 starter servings

Recipe Notes:

1. For vegetarian version, use vegetable broth instead of chicken broth.

2. Puree soup in food processor, blender or immersion blender.

3. Tips to prevent soup explosion the pureeing in a blender or food processor: allow it to cool slightly before pureeing; fill vessel only halfway; vent lid slightly; hold a kitchen towel over lid; start at low speed then gradually increase to high.

4. If soup seems thick once reheated, add a splash of broth or cream to thin out. Adjust seasoning, if needed.

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