Servings: 6 8 oz bacon (about 6 strips), chopped into 1/2-inch strips, see notes for vegetarian soup 1 medium onion, diced (about 1 cup) 2 garlic cloves, minced 1 large celery rib, diced (1 “stick” of celery) 2 lbs sweet potatoes (3 medium), peeled and chopped into 1-inch pieces 3 sprigs fresh thyme 3, or 1/2 tsp dried thyme 4 cups reduced sodium chicken broth 14 oz canned coconut milk, (shake well before opening), divided 1 1/2 tsp fine sea salt, or more to taste 1/4 tsp freshly ground black pepper, or to taste 2 Tbsp parsley to garnish, optional
In a large pot, or Dutch Oven, over medium heat, cook bacon in it's own fat until crisp (8-10 min). Remove with a slotted spoon to a paper towel-lined plate.
Leave 3 Tbsp oil in the pot; discard excess or leave it in there for a more flavorful soup. Add chopped onion, and celery and cook 4 min or until soft, stirring occasionally, then add 2 pressed garlic cloves and saute another minute.
Stir in diced sweet potatoes, thyme, salt and pepper. Now pour in 4 cups chicken broth, partially cover, and simmer for 20 min or until sweet potatoes are easily pierced with a fork.
Remove and discard the thyme stems. Puree soup until smooth using an immersion blender or use a high-powered blender and blend in batches.
Return soup to pot and stir in 12 oz coconut milk, reserving a bit for garnish, then season with more salt and pepper to taste if desired. Return to a boil, then remove from heat. Serve garnished with a drizzle of coconut milk, crispy bacon and parsley.