A warming and hearty soup with roast sweet potato – perfect for lunch, a light dinner or dinner party starter
- 3 medium sweet potatoes, peeled and cut into chunks
- 3tbs olive oil
- 1 pack bacon, diced
- 2tsp (2 cloves) garlic
- 2tsp paprika
- 1 onion, finely chopped
- 1 litre stock
- Sea salt and black pepper
Pre-heat the oven to 200ºC/400ºC/gas 6.
Toss the sweet potato with 2tbs olive oil, season and roast in the oven for 15 mins or until golden brown and soft.
Meanwhile, heat the remaining oil in a large saucepan. Add the bacon and cook for 5 mins, stirring, until brown and crispy.
Add the garlic and paprika and cook for 30 secs. Stir in the onion and cook gently for 10 mins, until softened but not browned.
Pour in the stock and bring to the boil. Reduce to a simmer and gently add the roasted sweet potatoes, cook for 5 mins.
Remove half of the onion and potato mixture with a slotted spoon. Then carefully blend the remaining soup, until smooth. Return the onion and potato mixture to the pan.
Squeeze in the lemon juice and season to taste.