Start by heating a pan over medium heat and cooking the diced D'Orsogna Streaky Bacon until it becomes crispy. Once done, transfer the bacon to a plate lined with paper towels to drain the excess oil. Set aside for later.

In a large pot, add a tablespoon of oil and sauté the diced onion over medium heat until it becomes translucent, around 3-4 minutes. Then, add the roughly chopped carrots and celery, cooking for another 5 minutes, stirring occasionally.

Stir in the minced garlic, cumin, and paprika, allowing the spices to release their fragrance. Next, add the diced sweet potatoes to the pot and stir well to coat them with the spice mixture.

Pour in 6 cups of chicken stock, making sure the vegetables are fully submerged. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the sweet potatoes and carrots are tender.

Using an immersion blender, carefully puree the soup until it reaches a smooth consistency. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

Stir the crispy bacon back into the soup. Ladle the soup into bowls and serve warm, optionally garnishing with extra bacon pieces and a sprinkle of paprika.