Baked Sweet Potato Soup is a creamy good for you easy to prepare soup, that is loaded with fresh ingredients making it gluten-free, dairy free, and soy free.
Happy Monday!
Hope you guys enjoyed your weekend.
I spent the weekend in my closet. Yes, I know riveting right? I basically went through and took piles to make more piles and refolded everything. I did manage to get a good pile of items to give to good will. I have a problem parting with stuff sometimes. It is always the “what if’s” that make me hesitate. Though I do feel liberated now that closet cleaning is off my “to do list.”
I also spent time pulling out my biking stuff, because next week I am going on a trip to California to go biking through the wine country. OH MY GOD, I am so excited. Though I am worried about my hiney. I mean I do bike, and spin regularly, but let’s face it sitting on a bike for hours ain’t’ the same as biking for 30 or more miles a day. I might just be that women who wear two pairs of padded bike shorts the first day, just to make sure I can make it onto the bike on day two. I won’t be sharing pictures of that, so don’t ask.
Enough about my hiney worries and onto this AMAZING soup.
I can not tell you enough how darn good this soup is, but I am going to try. This is so good, so good, so good.
The ingredients are such a happy blending of flavors it just sings in your mouth. The sweet potato and coconut were made to be together and the bit of kick from the red pepper topped off with some crispy salty bacon. SO GOOD!
I hope you try this recipe, you won’t be disappointed with its flavor or how healthy it is. If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
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Baked Sweet Potato Soup
Ingredients
Sweet Potato:
- 2 lb sweet potatoes {about 2 potatoes}
- 1 tablespoon extra virgin olive oil
- 3 tablespoons extra virgin coconut oil
- 1/2 yellow onion diced {1 cup}
- 1 celery stalk diced {1/2 cup}
- 1 carrot peeled and diced {1/2 cup}
- 1 large garlic clove minced {1 tablespoon}
- 1/4 cup dry white wine {you can substitute chicken stock}
- 3 tablespoon arrowroot flour
- 1 1/4 cup unsweetened coconut milk
- 1 1/4 cup coconut cream {cream from one can- if it doesn't measure 1 1/4 add additional coconut milk to measure}
- 2 cups low sodium chicken broth
- 1 tablespoon dijon mustard
- 1 tablespoon paprika
- 1 teaspon red pepper flakes
- Salt and pepper to taste
Topping:
- 3 slices of uncured bacon cooked, cubed
- Shredded Manchego cheese {optional omit for dairy free}
Instructions
Sweet Potato:
- Preheat oven to 450°
- Cut potatoes in half, place on baking sheet and rub all sides of potato with olive oil
- Cook for 30 minutes or can easily be pierced with fork., Remove let cool slightly and remove skin.
- Mash potatoes in bowl set aside.
- Place bacon on same cooking sheet and bake for 10-12 minutes until cooked to your liking
- In the meantime place a large pot or dutch oven over medium high heat and melt coconut oil; add onion, celery, carrot, and galric and cook until softened, 3-4 minutes.
- Add wine and cook until evaporated, 2 minutes.
- Stir in arrowroot flour and cook stirring constantly until the vegetables are coated and are a bit sticky. Slowly stir in chicken broth and coconut milk and coconut cream.
- Add dijon, paprika and red pepper flakes. Reduce heat to low and cover, cook 12-15 minutes.
- Add mashed swee tpotatoes and season with salt to pepper to your taste.
- Serve in bowls topped with bacon and cheese if desired.
Categories:
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This soup looks amazing and sure it tastes really good! Thanks for sharing!
Enjoy your trip! 🙂
Thanks Andi, the soup is pretty incredible and the crispy bacon topping isn’t bad either. 🙂
Wear those padded shorts girl! LOL! No shame in it. This soup looks great and so healthy!
Totally wearing those padded shorts, maybe two pair.:)
Hey Amy,
Thanks for sharing this recipe! I recently got to taste sweet potatoes! They are delicious! Saved this soup for later!
Good evening!
Hope you give this recipe a try! Great way to enjoy sweet potatoes.
I need to start making more soups. I love any really and the color of this one is calling my name. I bet it tastes delicious. Loving the topping too 🙂
Thanks Miryam. Soup is the pefect fall food.
I love sweet potatoes prepared every which way and this soup sounds soooo good!
Thanks Kimberly!
lololol I used to go on a lot of biking trips when I was younger so I totally get that biker butt ???? Have a great trip!
Oh I am so glad someone understands my worries! 🙂 Thanks Sharon!
The flavors in this soup are amazing!! Great recipe and photos 😀
Thanks Amanda.
What a beautiful and totally fall appropriate looking soup. I love that little sprinkling of bacon on the top…yum! Also, I would probably have to wear 80 pair of padded biking shorts in order to be able to move the next day if i biked 30 miles…haha.
Thanks Brandy. Yep I am already worrying how I will sit on the bike day 2 forget day 3. I may just take the shuttle to the vineyard and start drinking till everyone else arrives. 🙂
Biking through wine country? Okay, I’m not envious….That is going to be amazing and with solid weather (compared to the East coast!).
Now for this soup- It screams comfort and I love that it uses sweet potato- Yum!
Yep totally hoping the weather stays sunny while we are there. It should be pretty amazing views. Thanks for the reviews on the soup- it is delicious!
Well, I for one think cleaning out the closet can be riveting–well, at least the END porduct! I hope you have an amazing time in California and this soup–yum!! Love it!
Oh yes, love the end results, its just the journey that I don’t love. 🙂 Thanks Kristen!