# Ingredients:
→ Vegetables
01 - Sweet potatoes — 2 large (about 1.5 lb), peeled and diced
02 - Yellow onion — 1 large, diced
03 - Garlic — 2 cloves, minced
04 - Celery — 2 stalks, diced
05 - Carrot — 1 large, diced
06 - Kale — 2 cups, stems removed and chopped
→ Meats
07 - Pancetta — 4.2 oz, diced
→ Dairy
08 - Heavy cream — 1/2 cup
→ Liquids
09 - Low-sodium chicken or vegetable broth — 4 cups
→ Spices & Seasonings
10 - Smoked paprika — 1 teaspoon
11 - Ground cumin — 1/2 teaspoon
12 - Dried thyme — 1/2 teaspoon
13 - Salt — to taste
14 - Freshly ground black pepper — to taste
→ Oils
15 - Olive oil — 2 tablespoons
# Directions:
01 - Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pieces are crisp, about 5 minutes. Remove half the crispy pancetta with a slotted spoon and set aside for garnish, leaving the rendered fat in the pot.
02 - Add the diced onion, celery, and carrot to the pot and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
03 - Add the diced sweet potatoes, smoked paprika, ground cumin, and dried thyme to the pot. Cook, stirring constantly, for 2 minutes to coat the vegetables and bloom the spices.
04 - Pour in the broth, increase heat to bring the mixture to a boil, then reduce to a simmer. Cover and cook until the sweet potatoes are very tender, about 20 minutes.
05 - Partially purée the soup to create a thick, creamy body while retaining some chunks for texture. Use an immersion blender directly in the pot or transfer half the soup to a blender, pulse to purée, and return to the pot.
06 - Stir the chopped kale into the pot and cook until wilted and tender, about 5–7 minutes.
07 - Stir in the heavy cream and heat gently for 2 minutes. Taste and adjust salt and freshly ground black pepper as needed.
08 - Ladle into bowls and top with the reserved crispy pancetta and an extra grind of black pepper. Serve hot.
