3 large sweet potatoes, peeled and roughly chopped
4 cups chicken broth, or more for desired consistency
1 medium onion, diced
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp cumin
1/4 tsp ground coriander
1/4 tsp freshly ground pepper
Pinch of cayenne
4 slices bacon
Argula
Directions
Place the bacon into a large skillet and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Set aside.
Transfer one tablespoon of the bacon fat to a large saucepan over medium heat. Add the onion, garlic, salt, cumin, coriander, pepper, and cayenne. Sauté for 5-7 minutes until the onion is soft. Add the sweet potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender. Adjust the salt and pepper to taste.
Using an immersion blender, puree ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Serve warm garnished with crumbled bacon and fresh arugula.
