Sweet Potato Soup Recipe
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
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
*How to keep your soup from boiling-over - Place a wooden mixing spoon across one side of your pot and place your lid over it. This way, the lid won't hang over the edge and drip onto the stove, and the lid won't shut unexpectedly and cause your pot to boil over.
*For Vegetarian Soup - omit the bacon and use olive oil to sautee the veggies.
*For a lower-fat soup, you can also 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.
*For Vegetarian Soup - omit the bacon and use olive oil to sautee the veggies.
*For a lower-fat soup, you can also 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.
Nutrition Facts
Sweet Potato Soup Recipe
Amount per Serving
Calories
476
% Daily Value*
Fat
32
g
49
%
Saturated Fat
19
g
119
%
Trans Fat
0.05
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
25
mg
8
%
Sodium
979
mg
43
%
Potassium
953
mg
27
%
Carbohydrates
39
g
13
%
Fiber
7
g
29
%
Sugar
10
g
11
%
Protein
12
g
24
%
Vitamin A
21631
IU
433
%
Vitamin C
10
mg
12
%
Calcium
77
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
