I made the following recipe from this most excellent paleo site. While technically we try to avoid sweet potatoes, it is a nice treat .. occasionally I cut the recipe in half as it was just me, and super awesome. I also added mahi, and highly recommend it.
6 slices sugar-free, nitrate-free bacon
1 onion, finely diced
1 teaspoons Ras el Hanout
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
dash cayenne pepper
5 cloves garlic, peeled and smashed
2 pounds sweet potatoes (2-3 large), peeled, quartered lengthwise, and sliced thin
4 cups chicken broth
1 cup water
garnish: fresh or dried cilantro
1. Cut bacon into 1/4-inch slices and place in a cold soup pot. Heat the pot over medium-high heat and cook the bacon until it’s crisp. Remove with a slotted spoon to a plate covered with paper towels and set aside to drain and crisp.
2. Keep 1 tablespoon of the fat in the pan and discard the rest. Re-heat the fat over medium-high heat, then add the onions, Ras el Hanout, salt, pepper, and cayenne. Cook, stirring occasionally, until the onions are soft, about 5-7 minutes. Toss in the garlic and stir, cooking until fragrant, about 30 seconds.
3. Add the sweet potatoes, broth, and water to the pot. Bring to a boil, reduce heat to simmer, cover, and cook until the potatoes are tender, about 10-15 minutes.
4. Pour carefully into your awesome kitchen tool (I used a blender!), purée the soup until it’s smooth. I then served and put remainder in storage bowl as I’m not a fan of washing extra dishes. Add a little bacon (I used cilantro as that is all I had to use).
Totally awesome dish. I found it a bit spicy and enjoyed it quite a bit
At the same time I placed a 6 ounce piece of mahi mahi into tin foil with coconut oil and some seasonings for 25 minutes while the soup is cooking.
I placed fish in bowl; poured in soup, and topped.