- 6 slices sugar-free, nitrate-free bacon (like this from US Wellness Meats)
- 1 onion, finely diced
- 1 teaspoons Ras el Hanout
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- dash cayenne pepper
- 5 cloves garlic, peeled and smashed
- 2 pounds sweet potatoes (2-3 large), peeled, quartered lengthwise, and sliced thin
- 4 cups chicken broth
- 1 cup water
- garnish: fresh or dried chives
- Cut bacon into 1/4-inch slices and place in a cold soup pot. Heat the pot over medium-high heat and cook the bacon until it’s crisp. Remove with a slotted spoon to a plate covered with paper towels and set aside to drain and crisp.
- Keep 1 tablespoon of the fat in the pan and discard the rest. Re-heat the fat over medium-high heat, then add the onions, Ras el Hanout, salt, pepper, and cayenne. Cook, stirring occasionally, until the onions are soft, about 5-7 minutes. Toss in the garlic and stir, cooking until fragrant, about 30 seconds.
- Add the sweet potatoes, broth, and water to the pot. Bring to a boil, reduce heat to simmer, cover, and cook until the potatoes are tender, about 10-15 minutes.
- Working in batches and being careful (please be careful, friends!), purée the soup in a food processor or blender until it’s smooth. Return to the pot, taste, and adjust seasonings. Ladle into bowls, then sprinkle with a little bacon and chives. Both the bacon and soup hold up well in the fridge for a few days.