6 slices bacon, sugar free
1 medium onion, finely diced
1 teaspoon Lebanese Seven-Spice Blend (see my seven spice recipe)
½ teaspoon salt
¼ teaspoon ground black pepper
Dash cayenne pepper
5 garlic cloves, peeled and smashed
1-2 teaspoons fresh ginger, minced
2 pounds sweet potatoes, peeled and thinly sliced
4 cups chicken broth
1 cup water
Chives, chopped for topping
1.) Fry bacon in a large soup pot until it is crisp. Remove from the pot, drain on paper towel. Keep 1 tablespoon of the fat and discard the rest.
2.) Add onions, Lebanese Seven-Spice, salt, pepper and cayenne. Cook stirring occasionally until the onions are soft. Toss in the garlic and stir until fragrant, about 30 seconds.
3.) Add the ginger, sweet potatoes, broth and water to the pot. Bring the pot to a boil, reduce heat to a simmer, cover, and cook until the potatoes are tender, usually 15 minutes.
4.) Puree the soup with an immersion blender (this is easiest), food processor or blender until smooth. Be careful, hot soup expands!
5.) Ladle into a bowl, then sprinkle, with a little bacon and chives.
Yields: 6 Bowls
- Lebanese Seven-Spice Blend
- Marshmallow Sauce