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Credit: Greg Dupree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary test

active:
20 mins
total:
50 mins
Yield:
Serves 8 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

LEFTOVERS: Refrigerate servings of leftover soup, and reheat in the microwave. Serve with extra toasted pecans, yogurt, and parsley.

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