Don’t be mad at me. I’m writing about soup in July. I know!
But if we can, for a moment, focus on the health benefits of soup versus the hot, comforting, not at all seasonally appropriate nature of soup, you’ll see that soup actually can be enjoyed in the height of summer. Particularly when you are sick in the height of summer.
Yesterday I either had a furious and very mean stomach virus, or I ate something wrong. I’m hoping it’s the former and not the latter, because I’m not ready to be mad at mushroom ravioli. I can’t believe it would turn on me like that!
I spent the better part of the day sleeping, and when I finally woke up around 8pm, I was actually a little hungry. Not wanting to upset the peace that had finally settled in my body, soup was the answer. Gentle, warm, not at all offensive to the system, soup.
This particular soup is chock-full of all the good, healthy stuff. Bright, vitamin rich sweet potatoes, warming ginger and nutmeg, and a healthy pinch of cayenne to burn out those sniffles, it’s enough to make you forget that it’s 90+ degrees outside with nary a breeze in sight.
A few crumbles of crispy bacon never hurt anybody either. I would know.
In addition to the bacon, you can add those spicy parmesan herb crackers on top for a perfect little crunch and some chopped fresh sage to make this soup over the top.
I know this belongs in November. It’s making me dream of cool nights and brightly colored trees.
But since it’s not November, let’s keep enjoying the season with some off-season meals!
Here’s the recipe.
Sweet Potato Soup with Crispy Bacon
- 2 large sweet potatoes, peeled and chopped into 1-inch pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken stock
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- pinch of cayenne
- salt and pepper
- 5 slices of bacon
- Chopped Sage and Spicy Herb Parmesan Crackers for garnish (optional)
- In a large dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the sweet potatoes and cook for about 3 minutes.
- Cover with chicken stock and add the spices. Stir to combine, then cover partially and let simmer for about 20-30 minutes, or until the sweet potatoes are very tender. Like, fall apart when pierced with a fork, tender.
- Meanwhile, cook the bacon until crispy and crumble. Set aside.
- Using an immersion blender, or a traditional blender and working in batches, puree the soup until smooth. Taste for seasonings and adjust if necessary.
- Serve the soup in bowls with crumbled bacon on top, and chopped sage and crackers if desired.