Sweet Potato Soup With Toasted Pecans



  1. In a saucepan heat oil over medium-high heat.
  2. Add carrot, leek, sweet pepper, onion, and garlic and cook 5 minutes or just until vegetables are tender, stirring occasionally.
  3. Add remaining ingredients except pecans and simmer, covered, for 15 to 20 minutes.
  4. Discard the bay leaf.
  5. Remove from heat.
  6. Cool soup slightly.
  7. Transfer soup, half at a time, to a blender and blend until smooth.
  8. Return pureed soup to saucepan.
  9. Heat through.
  10. Sprinkle each serving with toasted pecans.