Sweet Potato Soup Recipe

Name: Sweet Potato Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
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 g arlic 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)

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.

⏱️ 45 menit 🔪 Persiapan: 10 menit 🔥 Masak: 35 menit 📊 Sedang ⭐ 4.9 (118) 👁️ 3 dilihat

👨‍🍳 Mulai Masak

Foto: Natasha's Kitchen

Bahan-bahan

6 porsi

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 g arlic 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)

Langkah-langkah

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.