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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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