There’s something magical about a bowl of creamy, sweet potato coconut soup that warms the soul. This recipe brings together the natural sweetness of sweet potatoes with the rich, tropical flavor of coconut milk, creating a nourishing dish perfect for any time of the year. Whether you’re looking for comfort on a chilly day or a light meal to enjoy in the sun, this soup will surely delight your taste buds and leave you craving more.
Steps
- In a large pot, cook chopped bacon over medium heat until crispy, then remove it and set aside, leaving some bacon grease in the pot.
- Add diced onion and celery to the pot and sauté for about 4 minutes until softened, then stir in minced garlic and cook for another minute.
- Add peeled and diced sweet potatoes, fresh thyme, salt, and pepper to the pot, followed by the chicken broth. Partially cover the pot and let it simmer for 20 minutes or until the sweet potatoes are tender.
- Remove thyme stems, then puree the soup using an immersion blender or transfer it in batches to a high-powered blender until smooth.
- Stir in the coconut milk, saving a bit for garnish, and return the soup to a boil. Adjust seasoning with more salt and pepper if needed, then remove from heat.
- Serve the soup in bowls, garnishing with a drizzle of reserved coconut milk, the crispy bacon pieces, and chopped parsley if desired.
Ingredients
- 6 strips of bacon, cut into 1/2-inch pieces
- 1 medium onion, diced (approximately 1 cup)
- 2 garlic cloves, minced
- 1 large celery stalk, diced
- 2 pounds sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
- 3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
- 4 cups reduced-sodium chicken broth
- 14 ounces canned coconut milk, well shaken, divided
- 1 1/2 teaspoons fine sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons parsley for garnish (optional)
Nutritional Values
Calories: 476kcal | Carbs: 39g | Protein: 12g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 979mg | Potassium: 953mg | Fiber: 7g | Sugar: 10g | Vitamin A: 21631IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 3mg
FAQ
- Can I make this Sweet Potato Soup vegetarian?
- Yes, to make a vegetarian version, simply omit the bacon. You can sauté the vegetables in olive oil instead and use vegetable broth in place of chicken broth. For garnish, consider using parmesan cheese, croutons, or toasted pumpkin seeds.
- What’s the difference between sweet potatoes and yams?
- Sweet potatoes have a reddish or orange peel with sweet orange flesh, whereas real yams have a darker skin that resembles tree bark and are typically more fibrous and less sweet. Most “yams” found in grocery stores are actually sweet potatoes.
- How should I store and reheat Sweet Potato Soup?
- Allow the soup to cool completely before storing. It can be refrigerated in airtight containers for up to four days. For freezing, place individual portions in freezer-safe containers, leaving space for expansion, and store for up to four months. Thaw in the refrigerator overnight or quickly in a cold water bath, then reheat on the stovetop over medium-low heat.
- What can I serve with Sweet Potato Soup?
- This soup pairs well with warm dinner rolls or sourdough bread for soaking up the soup. For a complete meal, pair it with salads such as Autumn Chicken Salad, Beet Salad with Arugula, or Kale Salad with Honey Lemon Dressing.
- What are the best methods to puree the soup?
- Using an immersion blender directly in the pot is convenient and saves on dishes. Alternatively, a high-powered blender can achieve a smooth consistency but requires transferring the soup in batches. A food processor can work in a pinch, though it may not yield as smooth a texture.
Tips
- Utilize Bacon Grease for Flavor: When preparing the soup, cook the bacon first and use the leftover bacon grease to sauté the vegetables. This enhances the overall flavor of the soup, adding a rich, smoky depth.
- Choose the Right Sweet Potatoes: Opt for medium-sized sweet potatoes with smooth, unblemished skins for the best texture and flavor. Larger sweet potatoes tend to be starchier.
- Blend Safely and Efficiently: For a smooth, creamy texture, use an immersion blender directly in the pot. This minimizes mess and saves on cleanup. If using a traditional blender, ensure you only fill it halfway with hot soup to prevent any accidents.
- Adapt for Dietary Needs: For a vegetarian version, skip the bacon and use olive oil to sauté the vegetables. You can garnish with alternatives like parmesan cheese, croutons, or toasted pumpkin seeds for added texture and flavor.
Equipment
- Immersion Blender – Useful for blending the soup directly in the pot to achieve a creamy texture.
- High-Powered Blender – An alternative to the immersion blender for achieving ultra-smooth soup consistency.
- Dutch Oven or Large Pot – Essential for cooking the soup components and simmering.
