- Approx. 450g or 6 strips bacon, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 large celery rib, diced
- 3 medium sweet potatoes, peeled and diced
- 1/2 tsp dried thyme leaves
- 4 cups chicken broth (reduced sodium)
- 1 cup coconut milk
- 2 tsp salt and 1/8 tsp ground black pepper, to taste
- 2 tbsp parsley to garnish
Staying in tonight? Need something easy to pack as a hot lunch the next day? Say hello to our delicious creamy sweet potato soup recipe!
This major comfort food is perfect for when those winter days start to creep in, with the addition of bacon and coconut milk to top it off and add extra flavour any time of day. So bring your large pot or French Oven out and your go-to hand blender — time to get cooking!
Recipe by Natasha's Kitchen
In a large pot, over medium heat, cook bacon in its own fat until crisp (8-10 min). Remove with a slotted spoon onto a paper towel-lined plate. Leave approx. 3 Tbsp oil in the pot; discard excess or leave it in there for a more flavorful soup.
Add chopped onion and celery into the pot. Cook 4 min or until soft & fragrant, stirring occasionally. Then, add 2 pressed garlic cloves and saute another minute.
Add diced sweet potatoes, 1/2 tsp dried thyme leaves, and 2 tsp salt. Pour in 4 cups chicken broth, partially cover and simmer for 20 minutes (or until sweet potatoes can easily be pierced with a fork).
Puree soup until smooth (either in your pot using a hand blender, or in a separate blender). Once soup is pureed and returned to pot, stir in 1 cup coconut milk or gradually until it reaches desired consistency. Season with salt & pepper to taste if needed. Pour to warm bowls. Sprinkle with bacon bits and chopped parsley to top off, and voila!