Sweet Potato Soup with Toasted Pecans

Ingredients:  ½ chopped onion  1 tablespoon olive oil  1 medium apple peeled and chopped  2 medium sweet potatoes jewel yam, peeled and chopped

Ingredients:    4 cups low sodium vegetable broth  1 cup  raw pecans  ¼ teaspoon allspice  ¼ teaspoon nutmeg  Salt and pepper

  Heat olive oil in a pan. Add chopped onion and cook until translucent.

Add chopped apple, sweet potato, vegetable broth, allspice, nutmeg, salt, and pepper to the onions. Cook for about 20 minutes, or until tender.

  Toast pecans in skillet for 8-10 minutes, or until fragrant. Set aside some of the pecans for garnish, if desired.

  Blend pecans and sweet potato broth mixture in a food processor until smooth. Serve with toasted pecans on top.

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