A delightful and hearty soup featuring sweet potatoes and a smoky bell pepper salsa, perfect for a cozy meal.
Cook the bacon in a large skillet over medium heat until crispy, then crumble and set aside.
Cooking the bacon slowly ensures it becomes crispy without burning.
Sauté the red onion and red bell pepper in the bacon fat until softened, then add lime juice and season with salt and pepper.
Adding lime juice enhances the salsa's freshness.
In a large pot, sauté garlic, ginger, and yellow onion in reserved bacon fat until fragrant.
Grating the ginger releases more flavor into the soup.
Add brown sugar, chipotle puree, and white wine, cooking until reduced by half.
Reducing the wine intensifies its flavor.
Add sweet potatoes and enough water to cover, simmering until the potatoes are tender.
Cutting the sweet potatoes into smaller pieces speeds up cooking.
Blend the soup until smooth, then stir in butter and lime juice.
Adding butter at the end gives the soup a silky texture.
Serve the soup in bowls, topped with the prepared salsa.
Garnish with fresh herbs like cilantro for added color and flavor.
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