Smokey Sweet Potato Soup

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If you haven’t been able to tell, I love sweet potatoes! Everyone always thinks of them as something sweet, but I’m constantly trying to create recipes that make them savory. I started offering this as a soup option to my dinner party clients when they didn’t want a salad, and it became a huge hit!

This recipe is great because it’s incredibly easy to make. You pretty much dump everything in the pot, let it cook until the sweet potatoes are tender and then blend it up. You could easily pull this off using a crockpot or even an instant pot.

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Smokey Sweet Potato Soup

This recipe is great because it’s incredibly easy to make. You pretty much dump everything in the pot, let it cook until the sweet potatoes are tender and then blend it up. You could easily pull this off using a crockpot or even an instant pot.

Ingredients

Smokey Sweet Potato Soup

• 1 tablespoon olive oil l (you could use bacon fat if you have it)
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 large carrots, peeled and chopped
• 3 large sweet potatoes, peeled, and cut into cubes
• 1 teaspoon smoked paprika
• 1/2 teaspoon paprika
• 1 tablespoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 fresh thyme sprigs
• 1 bay leaf
• 4 cups chicken stock (or vegetable stock)
• 1/2 cup heavy cream (or coconut milk)
• Candied Bacon (optional)
• Toasted pumpkin seeds, pistachios or pomegranate seeds (optional)

Instructions

1. In a large pot, heat oil on medium heat. Add onion, celery, and carrots and stir, being sure to coat all veggies with oil. Allow veggies to cook for 3-4 minutes. Onions and celery should become translucent.
2. Add sweet potatoes and toss until everything is coated. Season veggies with paprika, salt, and pepper. Toss until everything is evenly distributed. Let cook for 2-3 minutes.
3. Toss in thyme and bay leaf and stir. Pour in chicken stock and increase heat to allow the pot to come to a boil. Reduce heat to medium-low and allow soup to cook for 15-20 minutes. Sweet potatoes should be tender.
4. Remove from heat, remove thyme stem and bay leaf. Purée soup using an immersion blender. If you don’t have an immersion blender, you can CAREFULLY blend the soup in batches in a regular blender. (Please be careful when blending hot liquids!)
5. Once blended, add heavy cream and stir.
6. Top bowls of soup with candied bacon pieces and toasted nuts and/or pomegranate seeds.

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