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Roasted Sweet Potato Soup (So Cozy!) Recipe

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★★★★★

4.8 from 149 reviews

This Roasted Sweet Potato Soup is a cozy, comforting dish that combines the natural sweetness of roasted sweet potatoes with aromatic spices and creamy coconut milk. Enhanced with savory pancetta and served alongside crispy grilled cheese sandwiches, it’s a perfect meal for chilly days.

Ingredients

Scale

Vegetables and Aromatics

  • 3 lbs sweet potatoes (about 4 medium-large sized), garnet yams preferred
  • 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

Proteins and Dairy

  • 1 tablespoon unsalted butter
  • 1 (4-ounce) package uncured diced pancetta
  • 1 (14-ounce) canned full-fat coconut milk

Seasonings

  • 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

Liquids

  • 5 cups chicken stock

Serving Suggestion

  • Grilled cheese sandwiches, for serving

Instructions

  1. Roast Sweet Potatoes: Preheat the oven to 425°F. Line a large baking sheet with foil and drizzle with a touch of olive oil. Peel, cut, and quarter the sweet potatoes into chunks. Place them on the prepared baking sheet and gently toss to coat in the oil. Roast for 40-45 minutes until lightly browned and crisp.
  2. Cook Pancetta: At the halfway point of roasting, heat butter over medium heat in a large stock pot or Dutch oven. Add diced pancetta and cook, stirring occasionally, until fully cooked, about 5 minutes. Remove pancetta with a slotted spoon and set aside on a paper towel-lined bowl.
  3. Sauté Vegetables: In the same pot with pancetta fat and butter, add chopped onion and sauté until translucent, about 3-4 minutes. Add celery and carrots, cook for another 3 minutes. Stir in minced garlic and cook until fragrant, about 1-2 minutes.
  4. Add Seasonings: Stir in kosher salt, black pepper, smoked paprika, Jamaican allspice, and ground ginger to the vegetable mixture, mixing well to combine.
  5. Add Remaining Ingredients and Simmer: Add roasted sweet potatoes, chicken stock, and canned coconut milk to the pot. Stir everything together until fully combined. Cover with a lid and simmer for 15 minutes to let flavors meld. Meanwhile, prepare grilled cheese sandwiches and cut into mini squares if desired.
  6. Blend Soup: Remove the pot from heat, uncover, and use an immersion blender to puree the soup until smooth and creamy. Taste and adjust seasonings as needed.
  7. Serve: Serve the warm soup topped with crispy pancetta and grilled cheese croutons for a delightful, hearty meal. Enjoy!

Notes

  • Garnet yams are preferred for their natural sweetness and creamy texture.
  • Full-fat coconut milk adds richness and a subtle coconut flavor, but canned cream or heavy cream can be substituted if desired.
  • Adjust seasoning to taste, especially salt and pepper after blending.
  • Grilled cheese croutons add a delicious texture contrast but can be omitted for a lighter soup.
  • For a vegetarian version, omit pancetta and use vegetable broth instead of chicken stock.
  • Leftover soup can be refrigerated up to 3 days or frozen for up to 3 months.

Keywords: Roasted Sweet Potato Soup, Cozy Soup Recipe, Sweet Potato Soup with Pancetta, Coconut Milk Soup, Autumn Soup, Comfort Food

Find it online: https://zarameals.com/roasted-sweet-potato-soup-so-cozy-recipe/