Bacon & Rosemary Sweet Potato Soup
This velvety, creamy soup is savory-sweet and perfect for those upcoming crisp fall evenings. Mix up the toppings and try some chopped green onions and a bit of dairy-free sour cream!
•3 med organic sweet potatoes, cubed
•3 strips uncured bacon
•5 garlic cloves, minced
•4 cups Bone Broth
•1 tsp Sea Salt
•1 tsp onion powder
•2 sprigs Rosemary, stemmed
•1/2 cup full fat coconut milk
- Place all ingredients except coconut milk in Instant Pot.
- Secure lid and cook on Manual for 20 minutes.
- When time is up, quick release the steam. In a blender, add the coconut milk. Use a ladle to scoop the sweet potato mixture into the blender. Close, and cover the lid with a dish towel as contents will be hot! Press the lid shut to make sure it stays closed. Process on high until smooth.
- Garnish with bacon and Rosemary and serve!