Sweet Potato Soup

January 14, 2019


Yield: 6 servings



  • 6 strips of bacon

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 1 tbsp ginger, minced

  • 1½ tsp Cool Runnings Jamaican Style Curry Powder

  • ½ tsp Cool Runnings Ground Allspice

  • 1 pinch Cool Runnings Cayenne Pepper

  • 4 cups sweet potatoes, diced

  • 3 cups vegetable stock

  • 1 can (400ml) Cool Runnings Coconut Milk

  • Juice of 1 lime

  • Salt and black pepper, to taste



  1. In a medium pot, cook the bacon until crispy, about 5 minutes. Reserve the fat.

  2. Set bacon aside in a warm place.

  3. In the same pot, add the onion to the reserved bacon fat and cook until translucent, about 2 minutes. Add garlic and ginger and cook until fragrant, about 2 minutes.

  4. Stir in Cool Runnings Jamaican Style Curry Powder, Cool Runnings Ground Allspice and Cool Runnings Cayenne Pepper

  5. Add sweet potatoes and stock and bring it to a boil. Bring it down to a simmer and cook until the potatoes are tender, about 15 minutes.

  6. Remove from heat. Add lime juice and Cool Runnings Coconut Milk.

  7. Puree the soup until smooth using a blender or an immersion blender.

  8. Adjust the seasoning.

  9. Crumble the bacon crisps and use it to garnish the soup.

  10. Enjoy!

For a lighter version of the soup, omit the bacon and use 1 tablespoon of olive or coconut oil to cook the vegetables.



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