Sweet Potato and Orange Soup with Smoky Pecans

1. 1

   Pour the soup base into a small saucepan over medium heat.

2. 2

   Whisk in the orange juice and water, adding more water if you want a thinner consistency.

3. 3

   Cook until the soup is bubbling hot, 3 to 4 minutes.

4. 4

   Taste and add salt if needed.

5. 5

   Decrease the heat to low, cover, and keep it hot.

6. 6

   Heat a small skillet over medium-high heat.

7. 7

   Add the pecans and cook, stirring occasionally, until they are fragrant and start to darken, 2 to 3 minutes.

8. 8

   Pour in the oil, stir in the pimenton, and cook for another 30 seconds to dissolve the spice.

9. 9

   Use a heatproof spatula to scrape the spiced oil and pecans into a small bowl.

10. 10

    Pour the soup into a serving bowl, dollop the creme fraiche in the middle, and top with the pecans and spiced oil.

11. 11

    Sprinkle the orange zest on top, and eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.