Sweet Potato and Orange Soup with Smoky Pecans

• 1 cup Sweet Potato Soup Base (page 41), defrosted if frozen
• 1/4 cup freshly squeezed orange juice
• 1/4 cup water or vegetable stock, plus more as needed
• Kosher or sea salt
• 2 tablespoons pecan halves
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon pimenton (smoked Spanish paprika) or ground chipotle chile
• 2 tablespoons creme fraiche or sour cream, whisked until smooth
• Finely grated zest of 1 orange

1. Pour the soup base into a small saucepan over medium heat.
2. Whisk in the orange juice and water, adding more water if you want a thinner consistency.
3. Cook until the soup is bubbling hot, 3 to 4 minutes.
4. Taste and add salt if needed.
5. Decrease the heat to low, cover, and keep it hot.
6. Heat a small skillet over medium-high heat.
7. Add the pecans and cook, stirring occasionally, until they are fragrant and start to darken, 2 to 3 minutes.
8. Pour in the oil, stir in the pimenton, and cook for another 30 seconds to dissolve the spice.
9. Use a heatproof spatula to scrape the spiced oil and pecans into a small bowl.
10. Pour the soup into a serving bowl, dollop the creme fraiche in the middle, and top with the pecans and spiced oil.
11. Sprinkle the orange zest on top, and eat.

freshly squeezed orange juice, water, kosher, pecan halves, extravirgin olive oil, paprika, creme fraiche, orange

Taken from www.epicurious.com/recipes/food/views/sweet-potato-and-orange-soup-with-smoky-pecans-382508 (may not work)