Sweet Potato Soup Recipe
User Reviews
4.9
Sweet Potato Soup Recipe
Description
The Sweet Potato Soup Recipe begins by crisping chopped bacon in a large pot, leaving rendered fat for sautéing chopped onions and celery until softened. Garlic is added and cooked briefly before diced sweet potatoes and thyme are stirred in. Chicken broth is poured over, and the mixture simmers until the sweet potatoes are tender. After discarding thyme stems, the soup is pureed until smooth and returned to the pot. Coconut milk is stirred in, providing a creamy texture and delicate sweetness, then the soup is adjusted for salt and pepper before serving. A garnish of remaining coconut milk, crispy bacon, and parsley adds contrasting textures and appearance.
Wooden spoons placed across the pot during cooking can prevent boil-overs. For a vegetarian version, omit bacon and use olive oil. Dried or fresh thyme can be used according to availability, and coconut milk from refrigerated cartons is a lower-fat alternative.
Ingredients
- 8 oz Bacon chopped into 1/2-inch strips, *see notes for vegetarian soup, about 6 strips
- 1 onion diced (about 1 cup, medium
- 2 garlic minced, cloves
- 1 celery diced (1 "stick" of celery, large rib
- 2 lbs sweet potato peeled and chopped into 1-inch pieces, 3 medium
- 3 prigs thyme or 1/2 tsp dried thyme, fresh, 3 (units assumed
- 4 cups chicken broth reduced sodium
- 14 oz coconut milk shake well before opening), divided, canned
- 1 1/2 tsp salt or more to taste, fine sea salt
- 1/4 tsp black pepper or to taste, freshly ground
- 2 Tbsp parsley optional, for garnish
Instructions
- 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.
- Add chopped onion, and celery and cook 4 min or until soft, stirring occasionally, then add 2 pressed garlic cloves and saute another minute.
- 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.
- 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.
Notes
- Placing a wooden spoon across the pot edge while simmering helps prevent boil-overs.
- For a vegetarian version, omit the bacon and sauté vegetables in olive oil instead.
- Whole thyme sprigs can be used; remove stems before blending the soup.
- Dried thyme can be substituted but should be added to taste as it has a stronger flavor.
- Use refrigerated carton coconut milk for a lower-fat option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbs | 39g | |
| Protein | 12g | 24% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 25mg | 8% |
| Sodium | 979mg | 41% |
| Potassium | 953mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 21631IU | 433% |
| Vitamin C | 10mg | 11% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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