PURPLE SWEET POTATO SOUP

Purple Sweet Potato Soup image

Provided by Ree Drummond : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 15

8 slices bacon
2 pounds purple yams, cut into 1-inch cubes
3 cloves garlic, minced
2 sprigs thyme, leaves removed
1 red onion, sliced
1 tablespoon fresh oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
5 to 6 cups vegetable broth
1 cup chopped roasted and salted pistachios
1/4 cup chopped fresh parsley, plus more leaves, for serving
2 tablespoons chopped fresh oregano
1/4 teaspoon turmeric
Sour cream, for serving

Steps:

For the soup: Heat a large Dutch oven over medium heat. Fry the bacon until crisp, 10 to 12 minutes. Remove to a plate and drain all but 2 to 3 tablespoons of the bacon fat from the Dutch oven. Reserve the bacon.
Add the yams, garlic, thyme, onion, oregano, cumin, coriander and then a good pinch of salt and pepper. Cook, stirring, until the onions have started to soften and the yams are coated in the bacon grease, 2 to 3 minutes. Add 5 cups of the broth and bring to a simmer. Cook until the potatoes are soft, about 15 minutes.
For the pistachio crumble: While the soup cooks, crumble the bacon and toss with the pistachios, parsley, oregano and turmeric until well combined. Set aside.
Using an immersion blender, puree the soup until smooth. Thin with the remaining stock as needed.
Serve the soup into bowls and swirl in a spoonful of sour cream to each serving. Top with the crumble and some parsley leaves.