Roasted Sweet Potato Soup with Pancetta and Coconut Milk Recipe

Introduction

This roasted sweet potato soup is the perfect cozy comfort food, packed with warm spices and creamy coconut milk. Roasting the sweet potatoes brings out their natural sweetness, making the soup rich and flavorful. Pair it with grilled cheese sandwiches for a satisfying meal.

Ingredients

• 3 lbs sweet potatoes (about 4 medium-large sized), garnet yams preferred
• 1 tablespoon unsalted butter
• 1 (4-ounce) package uncured diced pancetta
• 1 small white onion (about 1 cup), chopped
• 4 celery hearts (about 1 cup), chopped
• 2 medium carrots (about 1 cup), chopped
• 5 garlic cloves, minced
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground Jamaican allspice
• 1/4 teaspoon ground ginger
• 5 cups chicken stock
• 1 (14-ounce) canned full-fat coconut milk
• Grilled cheese sandwiches, for serving

Instructions

1. Step 1: Preheat the oven to 425°F. Line a large baking sheet with foil and drizzle with a touch of olive oil.
2. Step 2: Peel, cut, and quarter sweet potatoes into chunks. Place them onto the prepared baking sheet and gently toss to coat in oil. Roast for 40–45 minutes until lightly browned and crisp.
3. Step 3: When sweet potatoes have been roasting for about 20 minutes, heat butter over medium heat in a large stockpot or Dutch oven. Once melted, add pancetta and cook until fully crisp, about 5 minutes. Remove pancetta and set aside on a paper towel-lined bowl.
4. Step 4: In the same pot, add onion and sauté until translucent, about 3–4 minutes. Add celery and carrots, cook for 3 more minutes. Stir in garlic and cook until fragrant, about 1–2 minutes.
5. Step 5: Mix in salt, pepper, smoked paprika, Jamaican allspice, and ground ginger, stirring well to combine.
6. Step 6: Add roasted sweet potatoes, chicken stock, and coconut milk to the pot. Stir to combine, cover with lid, and let simmer for 15 minutes. Meanwhile, prepare grilled cheese sandwiches. For a fun twist, cut crusts off and dice into mini squares to use as croutons.
7. Step 7: Remove soup from heat and use an immersion blender to puree until smooth or desired texture is reached. Taste and adjust seasonings as needed.
8. Step 8: Serve the soup warm topped with crispy diced pancetta and grilled cheese croutons. Enjoy your cozy meal!

Tips & Variations

• For a vegetarian version, omit pancetta and use vegetable stock instead of chicken stock.
• To add a smoky depth, try roasting garlic alongside the sweet potatoes.
• Use a blender or food processor if you don’t have an immersion blender, blending the soup in batches carefully.
• Swap the coconut milk for heavy cream for a richer, dairy-based soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Pancetta and grilled cheese croutons are best added just before serving to keep their crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply omit the pancetta and use vegetable stock. Use coconut milk as in the recipe to keep it creamy and flavorful.

How thick should the soup be?

The soup can be blended to your preferred texture—smooth and creamy or slightly chunky. If it’s too thick, add additional stock or water to reach the desired consistency.

Roasted Sweet Potato Soup with Pancetta and Coconut Milk Recipe

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★★★★★

4.5 from 96 reviews

• Author: Thomas
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

This cozy roasted sweet potato soup combines the natural sweetness of garnet yams with savory pancetta and a creamy coconut milk base, resulting in a comforting and flavorful dish perfect for chilly days. Roasting the sweet potatoes enhances their flavor, while the sautéed vegetables and aromatic spices create a rich and complex profile. Served with classic grilled cheese sandwiches, this soup offers a satisfying and hearty meal.

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Ingredients

Scale 1x2x3x

Soup Ingredients

• 3 lbs sweet potatoes (about 4 medium-large sized), garnet yams preferred
• 1 tablespoon unsalted butter
• 1 (4-ounce) package uncured diced pancetta
• 1 small white onion (about 1 cup), chopped
• 4 celery hearts (about 1 cup), chopped
• 2 medium carrots (about 1 cup), chopped
• 5 garlic cloves, minced
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground Jamaican allspice
• 1/4 teaspoon ground ginger
• 5 cups chicken stock
• 1 (14-ounce) canned full-fat coconut milk

For Serving

• Grilled cheese sandwiches, for serving

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Instructions

1. Preheat and Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and drizzle lightly with olive oil. Peel, cut, and quarter the sweet potatoes into chunks. Place them on the prepared baking sheet and toss gently to coat them evenly with the oil.
2. Roast Sweet Potatoes: Roast the sweet potatoes in the oven for 40-45 minutes, or until they are lightly browned and crispy on the edges. Halfway through roasting, proceed to the next step.
3. Cook Pancetta: While the sweet potatoes roast, heat 1 tablespoon of unsalted butter in a large stock pot or Dutch oven over medium heat on the stovetop. Add the diced pancetta and cook for about 5 minutes until fully cooked and crisp. Remove the pancetta with a slotted spoon and drain on a paper towel-lined bowl; set aside for garnish.
4. Sauté Aromatics: In the same pot with the rendered pancetta fat and butter, add the chopped white onion. Sauté for 3-4 minutes until translucent. Add celery and carrots, stirring and cooking for another 3 minutes. Then add minced garlic and cook until fragrant, about 1-2 minutes.
5. Add Seasonings: Stir in 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground Jamaican allspice, and 1/4 teaspoon ground ginger. Mix well to blend all the flavors together.
6. Combine Ingredients and Simmer: Add the roasted sweet potatoes to the pot, then pour in 5 cups chicken stock and 14 ounces of canned full-fat coconut milk. Stir everything together until fully combined. Cover the pot with a lid and let the soup simmer gently for 15 minutes to meld the flavors.
7. Prepare Grilled Cheese: While the soup simmers, prepare grilled cheese sandwiches. Optionally, remove crusts and cut sandwiches into small squares to use as croutons for serving.
8. Blend Soup: Remove the soup from heat and uncover. Use an immersion blender to puree the soup until smooth and creamy, adjusting the consistency to your liking. Taste and adjust salt and seasonings as needed.
9. Serve: Ladle the warm soup into bowls and top with diced cooked pancetta and grilled cheese croutons if desired. Serve with whole grilled cheese sandwiches on the side for a comforting meal. Enjoy!

Notes

• Using garnet yams provides a naturally sweeter flavor and vibrant color to the soup.
• Adjust the thickness of the soup by adding more chicken stock if it is too thick after blending.
• For a vegetarian version, substitute chicken stock with vegetable broth and omit pancetta or replace with a smoky mushroom alternative.
• Grilled cheese croutons add a delightful texture contrast, but you can also serve the soup plain or with crusty bread.
• The soup can be made ahead and reheated gently on the stovetop, adding extra coconut milk or stock if needed.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: sweet potato soup, roasted sweet potatoes, coconut milk soup, pancetta soup, cozy soup, autumn soup, grilled cheese, comfort food