Coriander Sweet Potato Soup With Toasted Cinnamon Pecans
A flavorful coriander sweet potato soup served with toasted cinnamon pecans. This nutritious soup is naturally vegan and gluten-free. Serve it with the pecans and crusty bread for a comforting winter meal.
Servings 6
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot, diced
- 1 inch fresh ginger, minced
- 2 teaspoons ground coriander
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3 large sweet potatoes, peeled and diced
- 3 1/2 cups (900ml) vegetable broth, no salt added
- 1 cup canned coconut milk, low-fat
Cinnamon Pecans
- 1 cup pecans
- 1/2 tablespoon olive oil
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Heat oil in a large Dutch oven over medium heat. Add shallots and ginger and sauté until the shallot is fragrant and translucent, about 5 minutes.
- Add the 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 and cook for another 5 minutes.
- 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.
Notes
If using broth with salt, reduce salt to taste.