To make Roasted Sweet Potato Soup:

In a medium pot add the onion, 3 tablespoons cooked garlic, bay leaves, salt, black pepper, and smoked paprika and cook on medium heat until the onions are translucent, about 4 minutes. 

Stir in sweet potatoes and chicken stock and simmer for 10 minutes, stirring frequently and mashing the sweet potatoes.

Remove bay leaves. Place the ingredients into a blender and puree until smooth. With the blender running, slowly add the heavy cream. You can omit the heavy cream or substitute with your favorite non-dairy replacement. Add more chicken stock if you want to achieve a thinner consistency. Taste and adjust salt if necessary. 

Soup can be refrigerated in an airtight container for up to 5 days.

To make Pepita-Apple-Bacon Brittle:

Preheat the oven to 350°F.

Line a baking sheet with a silicone baking mat or parchment paper coated with cooking spray.

In a mixing bowl, combine all ingredients until fully incorporated and pour onto baking sheet and spread to make an even layer without gaps. It should be about ¼ inch thick.

Place in the oven and bake for 10-15 minutes. The edges will start to get a little dark and the maple syrup will begin to bubble. Remove from the oven and let it cool completely. Then break into small pieces to garnish soup. 

To make Lime-Yogurt Sauce:

Combine all ingredients in a small bowl and mix until fully incorporated.