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Sweet Potato Soup With Toasted Pecans

Ingredients

• 2 teaspoons canola oil
• 3/4 cup thinly sliced carrot
• 1/2 cup finely chopped leek
• 1/3 cup chopped orange or yellow sweet pepper
• 1/3 cup finely chopped onion
• 1 clove garlic, minced
• 2 14-ounce cans reduced-sodium chicken broth
• 1 pound sweet potatoes, peeled, halved lengthwise, and thinly sliced crosswise
• 1 small potato (4 ounces), peeled, halved lengthwise, and thinly sliced crosswise
• 1/3 cup dry white wine or reduced-sodium chicken broth
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 1/4 cup chopped pecans, toasted

Directions

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.

Attribution