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sweet-potato-soupI don’t know what the weather’s like where you are, but in Santa Barbara we’re having an actual winter! Rain! Temperatures in the 50s! I know that sounds mild to lots of people, but I swear I’ve never been so cold for so long since moving here. If you are from one of the even more wintery places in the world, here’s a great cozy soup recipe to warm you up!

Sweet Potato, Paprika and Bacon Soup


  • 3 medium sweet potatoes, peeled and cut into chunks
  • 3 tbsp olive oil
  • 8�slices bacon, diced (reserve about 2 slices, finely diced, for garnish)
  • 2 tsp garlic
  • 2 tsp paprika
  • 1 onion, finely chopped
  • 2 cans chicken or vegetable stock
  • Sea salt and black pepper
  • Sour cream or creme fraiche (optional)

1.�� Pre-heat the oven to 400� F

2. Toss the sweet potato with 2 tbsp olive oil, season and roast in the oven for�20-30 minutes or until golden brown and soft.

3.�� Meanwhile, heat the remaining oil in a large saucepan. Add the bacon and cook for 5 minutes, stirring, until brown and crispy.

4. Add the garlic and paprika and cook for 30 seconds. Stir in the onion and cook gently for 10 minutes, until softened but not browned.

5.�� Pour in the stock and bring to the boil. Reduce to a simmer and gently add the roasted sweet potatoes, cook for 5 minutes.

6.�� Working in batches, puree the soup in a blender until smooth, and return to the pan.

7. Squeeze in the lemon juice and season to taste. Top with a dollop of sour cream or creme fraiche and a sprinkling of diced, cooked bacon�for an extra kick.


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