Carrot & Sweet Potato Soup

2 Tbsp bacon drippings (or butter)

3/4 cup onions, chopped

1 Tbsp curry powder

2 large carrots, peeled & sliced

1 large sweet potato, peeled & sliced

2 cups chicken stock

salt & pepper

6 slices bacon, chopped (optional)



Fry bacon, drain on paper towels & reserve for garnish. Drain fat except for 2 Tbsp. If omitting bacon, melt 2 Tbsp of butter in med pan. Add onion and saute until soft & translucent. Add curry powder, carrots, sweet potato and 1 cup of the stock. Bring to a boil, reduce heat and simmer until tender. Puree mixture with an immersion blender or regular blender (do not cover tightly.) Add remaining cup of stock and heat throughly. Garnish with bacon. Makes 2 servings so this can easily be doubled or tripled.