Sweet Potato and Orange Soup with Smoky Pecans
This elegant soup has a depth of flavor, brightened by orange and layered with smoked paprika, that would make it right at home as a dinner party starter. For yourself, pair it with a side salad and a big piece of crusty bread, and it’s dinner tonight, while you plan the party for another day.
Ingredients
Preparation
Step 1
Pour the soup base into a small saucepan over medium heat. Whisk in the orange juice and water, adding more water if you want a thinner consistency. Cook until the soup is bubbling hot, 3 to 4 minutes. Taste and add salt if needed. Decrease the heat to low, cover, and keep it hot.
Step 2
Heat a small skillet over medium-high heat. Add the pecans and cook, stirring occasionally, until they are fragrant and start to darken, 2 to 3 minutes. Pour in the oil, stir in the pimenton, and cook for another 30 seconds to dissolve the spice. Use a heatproof spatula to scrape the spiced oil and pecans into a small bowl.
Step 3
Pour the soup into a serving bowl, dollop the crème fraîche in the middle, and top with the pecans and spiced oil. Sprinkle the orange zest on top, and eat.
