Sweet Potato And Onion Soup Recipe

5 from 1 vote

Creamy sweet potato soup topped with crisp pancetta and crunchy roasted pecans

Course Soup

Cuisine American

Keyword onion, sweet potato

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 473kcal

Cost 10

In a large saucepan, melt the coconut oil over medium-high heat.
2 tbsp. coconut oil
Add onion and garlic and cook until soft.
2 onions, 4 garlic cloves
Add the sweet potatoes and cook for about 4 minutes.
5 cups sweet potatoes, 4 cups chicken stock
Pour in the broth. Bring to a boil; then lower heat, and simmer, covered, for about 20 minutes or until the potatoes are tender.
In a blender or using an immersion blender, purée the soup until smooth.
Sprinkle the soup with cinnamon, and season to taste.
Sea salt and freshly ground black pepper, ½ tsp. ground cinnamon
Serve immediately in bowls topped with pancetta, roasted pecans, and fresh parsley.
8 slices pancetta, ¼ cup pecans, Fresh parsley