A delicious and flavorful fall soup made of sweet potatoes, shallots and just the right amount of coriander and cinnamon. Top with toasted cinnamon pecans for a nice crunch and a little dose of protein. This soup makes for a great appetizer for the holidays!
Blend the soup using a hand blender directly into the Dutch oven and you’re left with less dishes to clean afterwards. You can also prepare the pecans in advance or omit them in the recipe. Because we all need easier recipes when hosting a good holiday meal.
- 1 tablespoon olive oil
- 1 medium shallot diced
- 1 inch ginger minced
- 3 large sweet potatoes diced (about 8 cups)
- 3 ½ cups 1x900ml container vegetable broth, no added salt
- 1 cup light canned coconut milk
- 2 teaspoons ground coriander
- ¼ teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 cup pecans
- ¼ teaspoon cinnamon
- ½ tablespoon olive oil
- 1/8 teaspoon salt
Heat oil in a large Dutch oven over medium heat. Add shallots and ginger, cooking until the shallot is fragrant and translucent, about 5 minutes.
Add coriander, cinnamon and salt and cook another 1 minute, then add the sweet potatoes and broth.
Bring to a boil, then lower heat to low/medium. Simmer for 10 minutes or until the sweet potatoes are fork tender. Stir in the coconut milk.
Meanwhile, preheat oven to 300˚F. Prepare the cinnamon pecans: Place the pecans on a baking sheet and drizzle with oil. Sprinkle with cinnamon and salt, then toss the pecans to coat evenly.
Toast the pecans for 10 minutes, watching carefully to avoid burning.
Ladle the soup into bowls, drizzle with coconut milk and top with cinnamon pecans.
Notes: If using broth with salt, reduce salt to taste.