Sweet Potato Soup

2 T. olive oil
1 large yellow onion, chopped
1 c. roughly chopped carrots
1 T. chopped garlic
3 lbs. sweet potatoes, peeled and cut into 1/2" cubes
2 lbs. Yukon Gold potatoes, peeled and cut into 1/2" cubes
1-1/2 t. kosher salt
1 t. black pepper
1 t. ground cumin
1/4 t. ground cinnamon
1/8 t. cayenne pepper
7 c. vegetable stock
2 T. salted butter
1 c. finely chopped pecans
1/2 c. plain yogurt
1/4 c. fresh flat-leaf parsley leaves

Preheat oven to 450 degrees. Heat oil in a large Dutch oven over medium-high heat. Add onion and carrots and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sweet potatoes, Yukon Gold potatoes, salt, pepper, cumin, cinnamon, and cayenne; cook, stirring, for 1 minute. Add stock; bring to a boil, then reduce heat to medium-low and simmer until potatoes are very tender, about 30 minutes.

Melt butter in a skillet over medium-high heat. Add pecans and cook, stirring often, until toasted, about 8 minutes. Transfer to a bowl.

Use a blender or immersion blender to process soup until smooth. Serve immediately, topped with 2 T. pecans, 1 T. yogurt, and 1/2 T. parsley.

Serves 8.

Adapted from Southern Living magazine, Feb. 2017, p. 124.