This has got to be my all time favourite Autumn soup. Plus it’s easy to make.
Whilst the sweet potato and coconut taste amazing on their own, I particularly like the change of texture of adding the bacon and shallots on the top (just omit the bacon if you don’t eat meat and it still tastes great!)
Make up a big batch and have some left for another meal or freeze it for when you don’t have time to cook.
Ingredients: serves 4
1 tbsp coconut oil
1 onion, chopped
1 stick celery, chopped
1 large carrot, peeled & chopped
2 cloves garlic, chopped
6 shallots, chopped into rings
4 slices bacon (I prefer Naked bacon), chopped into small pieces
1/2 tsp dried sage
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 cup white wine (optional)
2 large sweet potatoes (or 3 medium), peeled and cut into small chunks
800ml chicken stock (or use vegetable stock if vegetarian)
1 can coconut milk
Parmesan to top (optional but tasty)
Heat the oil in a large pan and gently cook the chopped onions on low heat for 5 minutes.
Then add the celery and carrot and cook for another few minutes.
Next add the garlic, white wine and spices and cook for a few minutes until the wine is evaporated.
Lastly add the sweet potato and stir thoroughly before adding the stock. Bring to the boil, then reduce heat and cook for about 20 minutes until the sweet potato is soft. This can be left on very low heat on the hob until you are ready for it.
While this is cooking put the bacon and shallots into a separate frying pan with a little more oil and cook on a high heat until crispy.
Once the sweet potato is tender, blend all the ingredients together using a hand blender until it’s as smooth as you like it.
Put back on the stove and add the coconut milk and gently heat through again. Add more water if you require a thinner consistency.
Ladle the soup into bowls and top with some of the bacon/ shallot mixture and a sprinkling of parmesan.