In a large pot, cook the chopped tofurky bacon for a few minutes.
Add the chopped onion and garlic to the tofurky and saute for 5 minutes.
If it's too dry, add a bit of avocado oil to the pot.
Add chipotle pepper, chopped sweet potatoes and broth.
Season with sea salt and pepper to taste.
Cover and cook until the potatoes are tender (20-25 minutes).
Transfer the soup to a blender or use an immersion blender in the pot.
Add coconut milk and puree until smooth.
Serve garnished with chives and walnuts.