Smoky purple sweet potato soup {bacon + chipotle}
Smoky purple sweet potato soup - creamy, sweet, and so satisfying, with a touch of heat and smokiness - the perfect comfort food for a cold, rainy day.
Ingredients
- 1 lbs Okinawan purple sweet potatoes * (about 4 medium ones)
- 1 onion, chopped
- 2 garlic cloves, sliced thinly
- 2 pieces of lean bacon, diced ** (plus more for garnishing)
- 4 cups of water (or broth)
- 2 cups coconut milk (or other milk of choice)
- 1 (scant) tsp chipotle peppers (in adobo sauce)
- chopped fresh chives
- salt to taste
Instructions
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In a soup pot, cook the finely chopped bacon for a few minutes until it starts to color.
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Add the chopped onion, and garlic to the bacon and saute for 5 minutes. If too dry, add a bit of oil to the pot.
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Add the chipotle pepper, the chopped sweet potatoes, and water, and season with salt to taste.
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Cover and cook until the potatoes are tender (20-25 minutes).
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Transfer the soup to a blender, add the milk, and puree until smooth.
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Serve garnished with chopped bacon, chives, and a drizzle of cream, or for a vegan/vegetarian version, skip the bacon altogether, and top with nuts, and coconut cream.
Recipe Notes
* Okinawan purple sweet potatoes have light tan colored skin, and purple-magenta flesh. Substitute with regular orange-flesh sweet potatoes.
Do NOT substitute with other purple flesh sweet potatoes, like Stokes variety (dark purple skin/purple flesh), as these do not have the same sweetness.
** Skip the bacon for a vegetarian version