6 cups sweet potatoes (from 3 potatoes), peeled and chopped
4 cups chicken broth
2 cups water
dash white pepper
1 ½ tsp curry powder
1 tbsp chopped fresh cilantro
2 cups baby spinach (optional)
salt and pepper to taste
Spray a large soup pot with cooking oil, and heat it on medium. Add the bacon, and cook until crispy, 5 to 7 minutes. Remove the bacon from the pot and place on a plate with a paper towel on top.
Drain the excess bacon fat from the pot, and wipe the pot with a paper towel to get most of the bacon grease out but leaving a bit for flavor. When the bacon has cooled, crumble it into small pieces.
Heat 1 tablespoon of olive oil in the soup pot used for cooking the bacon. Add the onions, cook for 5 minutes until the onions begin to soften.
Add the carrots and jalapeno peppers, cook for a few more minutes. Add the garlic and cook for another minute.
Stir in the sweet potatoes along with the 2nd tablespoon of olive oil.
Add the chicken broth, water, white pepper and curry powder. Bring to a boil, then reduce to simmer. Let the soup simmer uncovered for about 30 minutes until the sweet potatoes are nice and soft.
When the sweet potatoes are soft, purée with a handheld immersion blender. If the handheld blender isn’t available, transfer in batches to a food processor to purée there. Stir in the cilantro and spinach if using after puréeing the soup. Add salt and pepper to taste.
Serve the soup hot, topping each bowl with a bit of the reserved bacon bits.
Keywords: sweet potato soup, soup with bacon, soup