Skinny Sweet Potato Soup with Turkey Bacon Crumbles

Hey there friends! I'm back with another light recipe! Even though I'm really focused on lowering sodium, lowering carbs and eating more protein and veggies, I'm still craving fall flavors! So, I'm getting more creative and finding ways to make recipes work for me. This Cooking Light soup is fantastic! I made just a couple of changes. It's got just a little bit of a kick to it, which I love! The leftovers were great for lunch throughout the week.

If you don't have an immersion blender, you could put the soup into a blender in two batches. Just remove the center of lid to allow steam to escape, but cover it with a towel to avoid splatters. But, really, if you love to cook, you'd love an immersion blender. It's one of my favorite gadgets.

Skinny Sweet Potato Soup with Turkey Bacon Crumbles
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Ingredients:
2 pounds sweet potatoes, halved lengthwise (about 2 large) 1/4 cup water 
2 teaspoons olive oil 1 cup chopped onion 
1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper 4 cups unsalted chicken stock (such as Swanson) 
1/4 teaspoon salt $ (I omitted) 6 turkey bacon slices, cooked and crumbled 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup) 2 tablespoons flat-leaf parsley leaves (optional)

1. Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/4 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly; discard potato skins.
   
2. Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper. Add stock to pan; bring to a boil. Using an immersion blender, blend until the soup is smooth. Add salt, if desired. Divide soup evenly among 6 bowls; sprinkle cooked turkey bacon and Parmesan cheese evenly over top. Garnish with parsley, if desired.

Enjoy! Happy Fall :)