Ready for some veggies? After a week (or three) of Halloween candy, I figured you *might* be looking for a healthy alternative to Snickers and Reese’s. And I’m not referring to fruit-flavored laffy taffy! REAL VEGETABLES. Get on it!
This soup is relatively simple, but FLAVORFUL. I’m on a smokey/spicy flavor kick, so get ready for smoked paprika and chipotle in adobo — two of my favorites!
This recipe starts with bacon, although you could omit the bacon (and sub veggie broth for the chicken broth) if you want a vegetarian soup. Roast some sweet potatoes, then fry up some bacon pieces, then throw in onions, garlic, flavors, and APPLE! Adding the apple was a genius, albiet last minute “let’s try this!” decision. It worked out well!
Go make this tonight, to get your veggies in (start the week right, right?), and start detoxing your candy-belly away. Or, just go make this because it’s really freaking delicious.
- 2 large sweet potatoes, peeled and cubed into 1" pieces
- olive oil
- salt + pepper
- 2 tsp smoked paprika
- 5 strips bacon, diced
- ½ large onion, diced
- 4 garlic cloves, minced
- ⅔ cup minced apple
- 2 chipotle peppers in adobo sauce, minced, + 2 Tbsp adobo sauce
- 3 cups chicken broth
- 1 avocado, cubed
- Preheat the oven to 400 F. Toss the cubed sweet potatoes one Tablespoon of olive oil, ½ teaspoon each of salt, pepper, and smoked paprika. Spread in a single layer on a baking sheet and bake until fork-tender (about 30 minutes).
- When the sweet potatoes are almost done roasting, heat a heavy soup pot over medium heat. Add the bacon and cook until crispy, then remove the bacon and leave the fat in the pot. Set the bacon aside.
- Add the onion and garlic to the pot, scraping with a wooden spoon to get the bacon bits off of the pot. After one minute, add the apple, chipotle peppers, adobo sauce, and remaining 1½ tsp smoked paprika. Cook for five minutes, or until the apples are fully softened.
- Add the (hot) roasted sweet potatoes, cook for one minute, then add the chicken broth. Bring to a boil, then reduce heat and use an immersion blender to blend the soup until smooth. Add more broth as necessary to achieve your desired consistency.
- Season with salt and pepper to taste.
- Serve with bacon and avocado on top.
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This sounds great! I’m going to make a batch and freeze in baggies to take for lunches on foggy days to bring some color to work!