This soup is sweet, nutty, and rich. The final addition of cream just before serving provides a smooth, creamy texture. The flavors are reminiscent of sweet potato pie, but there is no added sugar in this soup. All the sweetness is from the sweet potatoes and onions, offset by the cabbage and pecans. I served it with warmed bread from the oven. My girls enjoyed it.
2 Tb oil
2 medium sweet potatoes, washed and cut into bite-size pieces (I don’t bother peeling; extra minerals and flavor)
1 large brown onion, minced
1/4 green cabbage, shredded
2 cups pecans
4 garlic cloves, minced
2 cups stock (vegetable or chicken)
1 Tb ground cumin
1/4 tsp each of ground cinnamon, allspice, and mace
1/4 tsp black pepper
salt to taste (most stock will have salt, unless you make your own)
1 to 2 cups cream (depending on final consistency desired)
Saute the sweet potatoes, onion, cabbage, pecans, and garlic until the sweet potatoes start to brown and caramelise. Add the stock and spices, bring to a boil, cover and reduce the heat, and cook for about 25-30 min. Using a hand blender, blend the mixture until smooth. While still blending, slowly add the cream until the desired consistency is achieved. Salt if needed.