Smoky-Spicy Sweet Potato Soup

gina nsibirwa


Cool crisp Autumn air...warm savory peanut butter and jelly...even the wee ones love this creamy creation. Mmmmmmmm....

★★★★★ 1 vote
10 Min
1 Hr


4 large
sweet potatoes, peeled & sliced 1
1 Tbsp
olive oil
4 slice
smoky bacon, chopped
1 large
onion, chopped
1 large
carrot,peeled & sliced
chipoltle pepper in adobo sauce chopped + 2tbsp adobo sauce
3 sprig(s)
thyme, dried
bay leaf
32oz vegetable stock or chicken stock if not vegetarian
1 teasp large
grated orange peel + juice of one orange
1/8 tsp
ground cinnamon
honey or maple syrup for drizzle
1 c
sour cream to dollop top
black pepper


1In Lg saucepan, add sweet potatoes &enough water to cover. Bring to boil, salt water and cook until tender, 12-15 minutes. Drain & return to pot.
2While potatoes are cooking, in a medium pot, heat olive oil, add bacon to pan & cook over medium-high heat, stirring often until crisp, about five min. Drain on paper towel, save 1 tablespoon bacon fat. Add onion, carrot, chipoltle pepper, adobo sauce, thyme sprigs & bayleaf and cook until onion is softened 6-7 minutes. Stir in the chicken/vegetable stock orange peel, orange juice and cinnamon. Drizzle with honey or syrup and sezson with salt & peppe
3Simmer until potatoes are tender, about 5 minutes. Discard bayleaf and thyme sprigs.
4Add the stock mixture to the sweet potatoes in the pot and puree with immersion blender.
5Serve soup with sour cream and crispy bacon.

About this Recipe

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy