Sweet Potato Soup Recipe
Total Time
45 mins
Prep Time
10 mins
Cook Time
35 mins
Rating
4.94 out of 5 stars
(110)
Ingredients
6 servings
- 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 or 1/2 tsp dried thyme
- 4 cups reduced sodium chicken broth
- 14 oz canned coconut milk, 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
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Preparation
Chef’s notes
To avoid kitchen messes while cooking soup, place a wooden mixing spoon across one side of your pot and place your lid over it to prevent it from hanging over the edge and dripping onto the stove.
For Vegetarian Soup – omit the bacon and use olive oil to sautee the veggies.
For a lower-fat soup, use “original” coconut milk in refrigerated cartons.
Thyme Sprigs can be added whole with the stem – there’s no need to strip the leaves off. Remove the stems before blending the soup. If using dried thyme, add it to taste since it can have a more robust flavor profile.