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.

Using a hand blender, blend the soup until smooth. Alternatively, transfer the soup to a high-speed blender and blend until smooth. Set aside, keeping it warm by covering and keeping over low heat.

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.