Cook the bacon in a sauce pot over medium heat until cooked and crispy. Remove from the pot with a slotted spoon, leaving the fat in the pan. Allow the bacon to dry on a paper towel lined plate. If there is an excess of fat, remove some, but make sure there is about 2 tablespoons remaining.
Add the onion and carrot to the bacon fat and cook, stirring often, until the veggies have softened, about 5 minutes.
Add in the broth and coconut milk and bring to a simmer. Add in the sweet potato and herbs. Season with a pinch of salt and pepper. Cover and simmer on low until the potatoes are tender enough to easily cut with a fork, about 20 minutes.
Use a hand blender to blend the soup smooth. Alternatively, you could do this in a regular blender, but allow it to cool for at least 5 minutes before blending and use a kitchen towel to hold the blender top shut. Pulse slowly at first, then blend until it comes together.
Taste and season with salt and pepper as needed. Serve and top with the bacon and additional herbs.