Instructions: To make the soup: Heat the butter in a large saucepan over medium heat. Add carrots and onion and cook, stirring occasionally, 10 minutes or until onions are translucent. Remove from heat, add garlic, and cook, stirring constantly, for 1 minute or just until garlic releases its fragrance and turns golden. (Do not let garlic brown or it will taste bitter.)

Add broth, wine, and sweet potatoes. Bring to a boil, cover, and simmer 20 to 30 minutes or until vegetables are soft.

Meanwhile, make Pine Nut Butter by spreading pine nuts out on baking sheet and toasting in preheated 350 degree oven 5 to 8 minutes, tossing frequently, or until golden brown. (Or, toast nuts on a paper towel in a microwave oven.) Cool, then process in food processor or blender until smooth. Add the butter and process until well combined. Blend in the salt.

Wash and dry food processor bowl. When vegetables are tender, use a slotted spoon to transfer solids from saucepan to food processor. Add 1/2 cup of the broth and puree until very smooth. Return puree to saucepan and stir to blend with remaining broth. Stir in white and red pepper. Ladle into bowls and top each with a level tablespoon of Pine Nut Butter. Keeps 5 days in refrigerator.

Comments: Out of the kitchens of New Orleans and Charleston have come many of the Souths memorable vegetable soups. This soup is a good first course for a Thanksgiving dinner or a warm retreat from the chill of any brisk fall or winter day. It can also be served cold in the warmer months. (To serve cold, omit Pine Nut Butter and top with a dollop of sour cream.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.