Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Heat a large stockpot over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Reserve 1-2 tbsp of bacon fat.
Add garlic and onion, and cook, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
Add arrowroot starch and whisk continuously. Gradually whisk in vegetable stock, clam juice, and cook, whisking constantly until slightly thickened, about 1-2 minutes.
Add sweet potatoes and mix well.
Bring to a boil; reduce heat and simmer about 12-15 minutes.
Stir in coconut milk and clams until heated through, about 1-2 minutes.
Serve immediately, garnished with bacon and parsley, if desired.
You can skip arrowroot starch altogether and after the soup is ready, use a hand blender to add more texture and blend for 5-10 seconds so some potatoes are blended causing the soup to become more creamy instead of watery.
Zhanna Tarjeft, FNP is a certified Functional Medicine Practitioner and a founder of Sprouts Health Functional Medicine Practice in Gilbert, Arizona. Her articles are a matter of personal opinion and do not constitute direct medical advice. All conditions are unique and require the direct review and care of your own physician. To book an appointment with Zhanna Tarjeft contact her at (480) 550-9551