It is that time of year again, soup season. My Grandma used to make soup every Sunday.There is something comforting about the smell of soup simmering on the stove. I decided to make a variation of Natasha’s Kitchen’s Sweet Potato Coconut Soup. I halved the recipe and put my own twist on it. Instead of using celery, I decided to use a bell pepper instead. My Jamaican roots, always make me crave a bit of heat, so I added cayenne pepper as well.
Ingredients
1 Sweet Potato
4-5 Garlic Cloves
3 Slices of Bacon
1/2 Cup Coconut Milk
2 Cups of Chicken Broth
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Thyme
1.2 Teaspoon of Salt
1 Bell Pepper
Directions
- Use a soup pot and cook bacon for three to four minutes, remove from pot and chop it into pieces
- Pour three tablespoons of Garlic Flavored Coconut Oil in the pot and add chopped up garlic cloves. Satay for three to five minutes
- Slice up Bell pepper and add to the pan, fry for a few minutes
- Peel and slice sweet potato, add to the pot
- Pour in two cups of chicken broth, add cayenne pepper and thyme
- Let simmer on the stove for 15 – 20 minutes
- Once sweet potatoes are soft, pour blender and puree
- Pour back into pot, and add coconut milk, stir until mixed together
- Serve in bowl, top with bacon. Season with salt and pepper
Serving makes two bowls of soup
