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
In a medium pot, cook the bacon until crispy, about 5 minutes. Reserve the fat.
Set bacon aside in a warm place.
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.
Stir in Cool Runnings Jamaican Style Curry Powder, Cool Runnings Ground Allspice and Cool Runnings Cayenne Pepper.
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.
Remove from heat. Add lime juice and Cool Runnings Coconut Milk.
Puree the soup until smooth using a blender or an immersion blender.
Adjust the seasoning.
Crumble the bacon crisps and use it to garnish the soup.
For a lighter version of the soup, omit the bacon and use 1 tablespoon of olive or coconut oil to cook the vegetables.