Reader L.M. kindly sent us her Sweet Potato Soup recipe, one of her fall favorites.
- 1 cup finely chopped pecans
- 1/2 cup plain yogurt
- 1/4 cup fresh parsley leaves
- Heat oil in a large Dutch oven over medium-high.
- Add onion and carrots, and cook, stirring, until softened, about 5 minutes.
- Add garlic, and cook, stirring, until fragrant, 1 minute.
- Add sweet potatoes, yellow potatoes, salt, black pepper, cumin, cinnamon, and cayenne pepper, and cook, stirring, 1 minute.
- Add stock; bring to a boil.
- Reduce heat to medium-low, and simmer until potatoes are very tender, about 30 minutes.
- Melt butter in a skillet over medium-high.
- Add pecans, and cook, stirring often, until toasted, about 8 minutes. Transfer to a large bowl.
- Transfer potato mixture, in batches, to a blender. Process in blender until smooth. (Or you may process the soup in your Dutch oven, with an immersion blender.)
Top each serving bowl with 1 tablespoon of yogurt, 2 tablespoons of chopped pecans, and 1/2 tablespoon of parsley.
Can be stored in your refrigerator for up to three days and either re-heated (once), or individual bowls can be he-heated in your microwave oven.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!