Steps

1. Dice 1/2 Onion into 1cm cubes.
   🕒 01:04
2. Wash 1/3 Carrot (approx. 50g) thoroughly and dice into 1cm cubes with the skin on.
   🕒 01:22
3. Wash 1/2 Sweet Potato (approx. 100g) thoroughly, dice into 1cm cubes with the skin on. To prevent browning, immediately soak the cut sweet potato in water.
   🕒 01:45
4. Cut 2-3 slices Bacon (large) into 1cm strips.
   🕒 02:26
5. Heat 1 tbsp Vegetable Oil (or Olive Oil) in a pot over medium heat. Add the diced Carrot and Onion, and sauté until the onion becomes translucent. This slow sautéing brings out the natural sweetness of the vegetables.
   🕒 02:47
6. Add the diced Bacon and 1 clove Grated Garlic to the pot with the sautéed vegetables. Cook until the bacon is lightly rendered and coated in oil.
   🕒 03:52
7. Add 2 tbsp Cooking Sake (Rice Wine) and cook for a minute.
   🕒 04:15
8. Pour in 300ml Water, add 1 Bay Leaf (optional), and 2/3 tsp Salt, or to taste. Bring to a boil.
   🕒 04:20
9. Once boiling, add the Sweet Potato (drained from the soaking water) and continue to simmer.
   🕒 04:50
10. Stir in 1/2 can (200g) Whole Peeled Tomatoes, 1-2 tbsp Tomato Ketchup, and 1 tsp Sugar. Continue to simmer.
    🕒 05:29
11. Stir in 2-3 tbsp Grated Parmesan Cheese, if desired. Adding Parmesan cheese enhances the flavor and adds a creamy texture, making the soup even more delicious.
    🕒 06:30
12. Taste and adjust seasoning with Salt if needed.
    🕒 06:55
13. Ladle the soup into bowls. Garnish with additional Grated Parmesan Cheese and Ground Black Pepper, if desired. Enjoy!
    🕒 07:10