Creamy Sweet Potato Coconut Soup Recipe

Creamy Sweet Potato Coconut Soup
Submitted By: Taz


2 lbs Sweet Potatoes - peeled and small chopped
½ lb Bacon* - diced
¼ inch piece Fresh Ginger - minced fine
2 cloves Fresh Garlic - minced fine
1 medium Onion - diced
1 Large Celery Stalk - diced
4 cups Chicken Stock - can substitute vegetable stock if desired
1 Cup Coconut Cream
1 tsp Fresh Thyme Leaves - can substitute ½ tsp dried thyme leaves
⅛ tsp Fresh Ground Black Pepper or to taste
1 ½ tsp Kosher Salt or to taste
Fresh Parsley Leaves - chopped
Additional Coconut Cream

  1. Place 6-8 quart stock pot or Dutch oven over medium heat - Cook diced bacon until crispy (apx 8-10 minutes) - Using a slotted spoon, remove bacon and set aside on absorbent paper until needed (ALTERNATELY: Heat olive oil in 6-8 quart stock pot or Dutch oven over medium heat until shimmering)
  2. Add onion and celery - Sauté until tender (apx 5-8 minutes) - Add ginger and garlic - continue to sauté for 2 minutes
  3. Add sweet potato, thyme, and salt - Thoroughly combine - Pour chicken/vegetable stock over mixture - Loosely cover and bring to simmer (adjust heat as necessary) - Allow to simmer for 20 minutes or until sweet potatoes are soft (should be easily pierced with a fork)
  4. Remove from heat and, using an immersion blender** purée until smooth
  5. Add coconut cream and thoroughly combine - Adjust seasoning
  6. Serve hot garnished with the crisp bacon, fresh parsley leaves, and a drizzle of coconut cream if desired
Substitute 3 Tbs Extra Virgin Olive Oil, omit the bacon altogether, and substitute the chicken
    for vegetable stock to make the soup vegan friendly
** Transfer to a blender (in batches if necessary) as alternative

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