It seems that the color orange is my favorite food group during the month of October. From pumpkin spiced everything to sweet potatoes, it feels like my plate wants all in on the fall flavors and colors. One of my favorite things that falls into the orange food group is this brightly-colored soup. When I was in college at Baylor, one of my favorite places to take a break from campus was a small community just north of Waco, called Homestead Heritage.

It belongs an agrarian-based, Christian community that makes all of their own clothes, furniture, grow their own food, even has their own blacksmiths and kiln. In fact, if you have ever been to Rise No. One in Dallas, if you turn their pottery over, you will see that their pieces are stamped Homestead Heritage. One of the coolest parts of the community (besides the most gorgeous, handmade coffee tables with turquoise inlays!) was the restaurant onsite, and often had a 30+ minute wait on the weekends. Don’t worry you can peruse the stores across the way and walk the property while you wait for your table. Everything in the restaurant is homemade in the kitchen, and more often than not, grown on and supplied from the farm on site. While everything on the menu delicious, homemade, and fresh, their sweet potato soup is out of this world! Literally liquid gold. When my husband, then boyfriend, would fly down to visit me he would often request a visit to the Homestead so that he could order this soup. Once we got married, I knew it was a recipe I needed in my arsenal, so this is my interpretation of the Homestead’s glorious, liquid gold, Sweet Potato Soup.

Ingredients:

• 1 large onion, chopped

• 3 large cloves of garlic, smashed

• 5 large sweet potatoes, peeled and chopped

• 2 tbsp of butter

• 1 tbsp of oil

• 2 quarts of chicken broth

• 1 tbsp kosher salt

• 3/4 cup of heavy cream (optional)

• 2 tsp fresh cracked pepper

• 2 tbsp ground cumin

• 2 tsp chili powder

• 6 slices of bacon (this recipe used Pederson’s), chopped

• 1 handful of cilantro, chopped

• A dollop of sour cream or Greek yogurt

• 2 tsp turmeric (optional)

Method:

Serves 6 for dinner, 8-10 as an appetizer

1. Set the oven to 415 degrees and place 6 slices of bacon on a baking sheet. Cook bacon for 15-20 minutes, or until cooked through.

2. In a large pot, melt the butter or spray pot with enough oil to coat the bottom of the pot (about 1 tbs of oil) I used avocado oil.

3. Once oil/butter is heated, add smashed garlic and cook until fragrant. Add onions and cook until translucent, adding a pinch of salt to draw out their water. Cook about 5-7 minutes.

4. Add sweet potatoes and broth. Stir, cover, and bring to a boil.

5. Once boiling, reduce to a simmer. Simmer until potatoes are fork tender.

6. When potatoes are done, blend with an immersion blender until smooth consistency is reached. (Hence why you can be lazy and not mince the garlic!)

7. Add in salt, pepper, cumin, chili powder, and, if so desired, cream and turmeric. Simmer for 15-20 minutes more. Taste, add more seasoning, salt, and pepper, if needed.

8. Chop bacon and cilantro for garnishing.

9. Serve immediately, topping with bacon, cilantro and sour cream/yogurt.

10. Enjoy!