One thing I love about fall is the all the yummy fall produce, such as pumpkin, squash, yams and, of course, sweet potato. They all remind me of Thanksgiving dinner – one of my favorite meals of the year.
We make one dish for Thanksgiving that’s a simple sweet potato with fresh whipped cream and a drizzle of maple syrup that is simply delicious. But on a cold day like today, I thought about reconstructing that sweet potato Thanksgiving dish into a savory, satisfying and (of course) gluten-free sweet potato soup.
And, oh boy, it came out to be positively scrumptious. Like, I was licking the bowl clean.
The sweet potatoes add a rich creaminess to the soup so there’s no need to add cream or flour to thicken it. Also, the bacon adds a bit of saltiness to the dish – but you could omit the bacon and add a touch of salt.
The base soup is delicious on its own – so it can easily be made vegan with a vegetable stock. Top with a cashew cream and roasted pumpkin seeds for a yummy vegan version.
Where to Get Kitchen Pantry Essentials
I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get an extra 20% off your first 3 orders!
- 3-4 medium organic sweet potatoes
- 4 cups bone broth or chicken or vegetable stock
- 2 tbsp pastured or organic butter
- 1 onion chopped
- 1/2 carrot chopped
- 1/2 celery stalk chopped
- 1 clove garlic minced
- 1 package of nitrate-free bacon about 12-14 slices
- 1 cup organic Greek-style yogurt
- 1-2 tbsp organic maple syrup
- 1-2 stalks fresh parsley chopped (optional)
Pre-heat oven to 350 degrees.
Line a baking sheet with parchment paper. Lay out bacon about 1/2-inch apart.
Cut sweet potatoes in quarters (or cut loosely in large pieces), and place on a separate baking sheet.
Bake both sweet potatoes and bacon for 40 minutes. Remove sweet potatoes from oven and continue to cook bacon until done – about 5-10 minutes.
In a large stock pot, cook celery, carrot, onion and garlic with butter for 1-2 minutes over medium heat.
Add bone broth or stock and sweet potatoes. Simmer for 5-7 minutes.
Use an immersion hand blender to puree sweet potatoes in stock pot. Once fully pureed, turn off heat and set aside.
In a small bowl mix yogurt and maple syrup. Set aside.
Serve soup with a dollop or two of the maple cream. Top with crumbled bacon and sprinkle with parsley.
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.
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