Ingredients

The following ingredients have 4 Servings
  • 5 cups sweet potatoes (peeled and chopped)
  • 2 onions (chopped)
  • 4 garlic cloves (peeled and halved)
  • 4 cups chicken stock
  • ½ tsp. ground cinnamon
  • 8 slices pancetta (cooked until crispy (optional))
  • ¼ cup pecans (roasted and coarsely chopped (optional))
  • Fresh parsley
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper

Instruction

  • In a large saucepan, melt the coconut oil over medium-high heat.
  • Add onion and garlic and cook until soft.
  • Add the sweet potatoes and cook for about 4 minutes.
  • 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.
  • Serve immediately in bowls topped with pancetta, roasted pecans, and fresh parsley.