By now, all Thanksgiving leftovers have definitely been eaten. But I still had leftover uncooked ingredients in my refrigerator that I absolutely had to use up right away. Here's what I had: 1 very large sweet potato, some baby carrots, celery, fresh sage, pecans, and lots of stock. I decided to make this delicious and comforting sweet potato soup.
Ingredients:
1 large sweet potato, peeled and cut into small pieces
1 cup carrots, sliced
1/3 cup celery, chopped
1 onion, chopped
2 tablespoons butter
4-5 fresh sage leaves
1 teaspoon cardamom
5-6 cups of chicken stock
Salt to taste
1/4 cup maple syrup
Smoked Paprika to taste
Creme Fraiche or sour cream
Pecans
Directions:
Melt 2 tablespoons of butter in a large pot. Place sweet potatoes, carrots, celery, and onion. Cook vegetables for 7-8 minutes.
Add sage leaves, cardamom, stock and salt to taste. Bring to boil and then simmer until all vegetables are tender, about 20 minutes.
Discard the sage leaves. Puree the vegetables in a food processor. Strain throuh a fine sieve back into the pot. Add maple syrup and a few pinches of smoked paprika. Warm up before serving.
In each bowl, place a dollop of creme fraiche and sprinkle with pecans.
