Gluten-Free Creamy Sweet Potato Soup
Here's an easy Gluten Free Sweet Potato Soup recipe you can make that's a bit sweet and savory - garnished with bacon and sweet cream.
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Servings: 4 -6 servings
Calories: 249kcal
Ingredients
- 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)
Instructions
- Pre-heat oven to 350°C/180°F 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.
Notes
Equipment & Tools
Nutrition
Calories: 249kcal | Carbohydrates: 28g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 259mg | Potassium: 498mg | Fiber: 3g | Sugar: 10g | Vitamin A: 15325IU | Vitamin C: 5.4mg | Calcium: 99mg | Iron: 0.6mg