Sweet Potato Soup

DF, V if w/out pancetta, GF

This is one of my new favorite soups, perfect for the cold weather and holiday parties. It can stay warm over low heat, so each guest can have a warm bowl no matter when they arrive.  The sweet potato makes the soup smooth and velvety without the addition of cream. And with the addition of cinnamon, cloves, ginger, and nutmeg it warms your soul.

Food 024

Sweet Potato Soup

3 medium slices of pancetta, chopped
1 onion, diced
2 carrots, diced
2 celery, diced
1/2 large red pepper, diced
2 garlic cloves, minced
1 tbs rosemary, chopped
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves
2 bay leaves
4 c chicken stock
3 large sweet potatoes, cooked (microwave, then remove flesh from the skin)
1 tbs maple syrup
olive oil
salt and pepper

Heat olive oil over medium high heat, add pancetta and cook till crisp,  then remove from pot,  set aside.  Add onion, carrots, celery, red pepper, garlic and rosemary and cook over medium high heat. Add cinnamon, nutmeg, ginger, cloves, bay leaves and salt and pepper. Let cook for 5 minutes to develop flavor.  Add sweet potatoes and 1/2 water to food processor, puree.  Add chicken stock, pureed sweet potato, maple syrup, and pancetta.  Let simmer for 30 minutes then serve.

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