Ingredients

The following ingredients have 6 Servings
  • 2 slices of bacon
  • cooking spray
  • 2 tbsps olive oil
  • 1 onion, chopped
  • 1 carrot, sliced
  • 3 cloves garlic, minced
  • 1 jalapeno peper, seeded and chopped
  • 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

Instruction

  • 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.