Sweet Potato Soup Recipe

Sweet Potato Soup Recipe

from natashaskitchen.com
45 min

Sweet Potato Soup is comfort in a bowl. It’s creamy without using cream and an easy, cozy soup recipe you’ll enjoy in the cooler months.

Ingredients

  • 8 oz bacon (about 6 strips) (chopped into 1/2-inch strips, *see notes for vegetarian soup)
  • 1 medium onion (diced (about 1 cup))
  • 2 garlic cloves (minced)
  • 1 large celery rib (diced (1 "stick" of celery))
  • 2 lbs sweet potatoes (3 medium) (peeled and chopped into 1-inch pieces)
  • 3 sprigs fresh thyme 3 (or 1/2 tsp dried thyme)
  • 4 cups reduced sodium chicken broth
  • 14 oz canned coconut milk* ((shake well before opening), divided)
  • 1 1/2 tsp fine sea salt (or more to taste)
  • 1/4 tsp freshly ground black pepper (or to taste)
  • 2 Tbsp parsley to garnish (optional)

Directions

  1. 1

    In a large pot, or Dutch Oven, over medium heat, cook bacon in it's own fat until crisp (8-10 min). Remove with a slotted spoon to a paper towel-lined plate. Leave 3 Tbsp oil in the pot; discard excess or leave it in there for a more flavorful soup.

  2. 2

    Add chopped onion, and celery and cook 4 min or until soft, stirring occasionally, then add 2 pressed garlic cloves and saute another minute.

  3. 3

    Stir in diced sweet potatoes, thyme,* salt and pepper. Now pour in 4 cups chicken broth, partially cover, and simmer for 20 min or until sweet potatoes are easily pierced with a fork. Remove and discard the thyme stems.

  4. 4

    Puree soup until smooth using an immersion blender or use a high-powered blender and blend in batches. Return soup to pot and stir in 12 oz coconut milk, reserving a bit for garnish, then season with more salt and pepper to taste if desired. Return to a boil, then remove from heat. Serve garnished with a drizzle of coconut milk, crispy bacon and parsley.