Baked Sweet Potato Soup
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.
Servings: 6
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.