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
Step 1
In a large pot, or Dutch Oven, over medium heat, cook bacon in its 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.
Step 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.
Step 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.
Step 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.
Step 5
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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.
