This soup combines the satisfying taste of bacon with the decadent sweetness found in maple syrup in a recipe that is both paleo, and soul-warming.
Begin by heating oil in a large stock pan over low to medium heat.
Coarsely chop onion, and add to oil. Allow to cook until onion begins to brown slightly, stirring occasionally. Then add garlic.
While onion is cooking, peel sweet potatoes and cut into large chunks.
Add broth and potatoes to pot. Allow to cook until they become tender and easily pierced with a fork.
While the potatoes are cooking, begin pan frying the bacon. Remove the bacon once it has cooked fully on both sides and pat grease with a paper towel. Tear into pieces and set aside.
Once potatoes are tender, pour broth and sweet potatoes into a large blender or food processor. Process until smooth and all chunks have been pureed. If blender is large enough, begin adding the coconut milk and all the spices and then blend until everything has been incorporated (if you have a smaller blender, you can pour the mixture back into the stock pot and add the remaining ingredients, whisking to incorporate).
Top with bacon, serve and enjoy.
If you have a smaller blender, you can pour the mixture back into the stock pot and add the remaining ingredients, whisking to incorporate.
Add as much or as little bacon as you want.
If you find that the consistency is too thick (which may happen depending on the size of your sweet potatoes), you can add more broth to make it smooth but the finished product should be thick and creamy.
You can use full fat coconut milk if you prefer a richer soup.
If you thick your soup might be on the thinner side, either reduce the amount of broth or cut out some of the watery portion of the lite coconut milk.
You can set aside a small amount of the coconut cream from the coconut milk if you want to use it to create a creamy, white swirl before serving.