Comfy Sweet Potato Soup

COMFY SWEET POTATO SOUP
Olive oil
1 large yellow onion, chopped
3 large carrots, rough chop
1 T. chopped garlic
3 lbs. sweet potatoes, peeled and cut into ½” cubes
2 lbs. Yukon Gold potatoes, peeled and cut into ½” cubes
Kosher salt, black pepper to taste
1 t. ground cumin
½ t. ground cinnamon
¼ t. cayenne pepper, or to taste
7 c. chicken stock
2 T. butter
1 c. finely chopped pecans
½ c. plain yogurt
¼ c. torn fresh parsley leaves

1. Drizzle olive oil in bottom of Dutch oven (about 2-3 T.), place over medium heat.
2. Add onion and carrot, cook, stirring until softened.
3. Add garlic and cook for 1 minute.
4. Add sweet potatoes, Yukon gold, salt, black pepper, cumin, cinnamon and cayenne pepper, to taste. Stir and cook 1 minute.
5. Add sock, bring to a boil.
6. Reduce heat to low and simmer until potatoes are tender.
7. Melt butter in skillet over medium heat.
8. Add pecans, cook, stir often, until toasted, about 8-10 minutes. Transfer to a bowl.
9. With immersion blender, place in pot with the potato mixture and process until smooth.
10. Taste for seasonings.
11. When serving in a bowl, top with about 2 T. roasted pecans, 1 T. yogurt and sprinkle of parsley.