This soup recipe is one I came up with on a whim. A hearty and heartwarming soup that the whole family can enjoy after a long day of work and school. The sweet potato marries so well with the rosemary and nutmeg. The toasted pecans and goat cheese give the final touch to a delicious soup.

Ingredients

Soup

• 2 tablespoons of olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 4 garlic cloves, minced
• 3 cups of cubed sweet potato
• 4 cups of chicken broth
• 1 tablespoon of fresh rosemary, minced
• 1/2 tablespoon of Italian seasoning
• 1/4 teaspoon of nutmeg
• 3/4 teaspoon of salt
• 1/2 teaspoon of black pepper
• 3/4 cup of half and half

Toppings

• Toasted pecans
• Goat cheese

Instructions

1. Preheat oven to 350 degrees.
2. In a large pot heat 2 tablespoons of olive oil.
3. Add in the chopped onion and carrots. Cook on medium-high for 6 to 7 minutes.
4. Add in the minced garlic and cook for an additional minute.
5. Add in the cubed sweet potato, rosemary, Italian seasoning, nutmeg, salt, pepper, and chicken broth.
6. Increase the heat and bring to a boil. Reduce to a simmer and cook for around 20 minutes, until the sweet potatoes are tender.
7. While the soup simmers you can prepare the pecans by placing them on a baking sheet and toasting in the oven for 7 minutes. Once the pecans have cooled coarsely chop them and set aside.
8. Once the soup has finished simmering remove from the heat. Use an immersion blender to purée the soup. You can also purée the soup in a stand up blender, but make sure to work in batches.
9. Once the soup is smooth, add in the half and half.
10. Ladle into bowls and top with toasted pecans and goat cheese.