A super easy and delish soup that has the creaminess from the sweet potato, an oh-so-subtle spice from the ginger, brightness from fresh orange, and the sweet and salty crunch from the topping.
Sweet Potato Soup with Orange + Ginger
Extra virgin olive oil
2 sweet potatoes
2 tbsp chopped chives
1 chopped garlic clove
1/2 tsp cinnamon
1 tsp kosher salt
Fresh cracked pepper
1 tsp freshly grated ginger
3 cups chicken broth
1/2 an orange, freshly squeezed
For nut and bacon topping
1/2 tbsp coconut oil
1/2 tbsp maple syrup
1/4 tsp cinnamon
Heavy pinch of pink sea salt + freshly cracked pepper
2 slices cooked and chopped turkey bacon
1/2 cup walnuts or pecans chopped
1/2 cup unsweetened dried cranberries
Method for soup
Melt a touch of olive oil in a pan and add your garlic, chives, ginger, and sweet potatoes. Season with salt, pepper, and cinnamon. Allow to cook for 3-5 minutes over low heat. Add your chicken broth and bring to a simmer for 10 minutes. Remove from heat and add the freshly squeezed orange juice. With an immersion blender or a high powdered blender, puree the soup until smooth. Serve with the nut, bacon, and cranberry topping.
Method for topping
Melt coconut oil in a skillet and add your bacon and nuts. Add the maple syrup and turn heat to low. Allow to cook for 5 minutes. Toss in the dried cranberries and pour mixture over parchment paper to cool completely prior to using.