Yield: 6 to 8 servings.
Ingredients:
2 tablespoons blended oil
2 onions, peeled and sliced
1 bulb fennel, thinly sliced
2 Granny Smith apples, peeled, cored and sliced
3 pounds orange sweet potatoes, peeled and diced
2 quarts water
2 springs thyme
2 bay leaves
1 Tb cinnamon
1 Tb nutmeg
Salt to taste
1 cup pecan halves, toasted
1 cup dried cranberries
Preparation:
1. Heat the oil in a heavy soup pot. Add the onion, fennel and apple. cook, stirring, until tender, about 5 minutes.
2. Add the thyme, bay leaf, cinnamon and nutmeg and stir together until fragrant, about 1 minute.
3. Add the sweet potatoes and water and bring to a simmer. Add salt to taste, reduce heat, cover and simmer 45 minutes to an hour, until all ingredients are thoroughly tender.
4. In a blender, purée the soup until very smooth.
5. Return to the pot, heat through and adjust salt. Ladle into bowls, garnish with dried cranberries and toasted pecans