Curry Sweet Potato Soup

Serving Size: 4-5 servings


4 slices bacon
1 medium onion, chopped
1 tbsp. Curry Cocoa Seasoning Blend
1 tsp. brown sugar, packed
1 tsp. salt
3 garlic cloves, minced
2 lbs sweet potatoes (peeled, cut in half lengthwise, then sliced into thin “moons”)
5 cups low-sodium chicken broth
2 tbsp. minced green onion


  1. Cook bacon in a large pot (will use this pot to boil potatoes) over medium heat until crispy. Transfer to a paper towel and let cool.
  2. In the same pot, leave about 2 tbsp. of fat in the pan. Add onion, curry blend, sugar, salt, and pepper – cook over medium heat until onion is soft (about 5 min).
  3. Once onions are softened, stir in garlic and cook for 30 seconds.
  4. Add sweet potatoes and broth; bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  5. Process the soup in a blender (work in batches so not to overfill) until smooth. Season with salt, pepper or more curry blend to taste.
  6. Crumble bacon and sprinkled on top of soup along with green onions.

Chef Tips:

  • Have a vegetarian in the family? Sauté onions in vegetable onion instead of bacon fat, use vegetable stock, and top soup with croutons instead of bacon!
  • For an extra bit of creaminess, top each serving with a small dollop of crème fraiche or sour cream!