# Components:
→ Vegetables
01 - 2 large sweet potatoes, peeled and diced (about 700 g)
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 celery stalks, diced
05 - 1 large carrot, diced
06 - 2 cups chopped kale, stems removed
→ Meats
07 - 120 g pancetta, diced
→ Dairy
08 - 1/2 cup (120 ml) heavy cream
→ Liquids
09 - 4 cups (1 liter) low-sodium chicken or vegetable broth
→ Spices & Seasonings
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon dried thyme
13 - Salt and freshly ground black pepper, to taste
→ Oils
14 - 2 tablespoons olive oil
# Method:
01 - In a large pot or Dutch oven, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove half the pancetta with a slotted spoon and set aside for garnish.
02 - Add onion, celery, and carrot to the pot. Sauté until vegetables are softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
03 - Add diced sweet potatoes, smoked paprika, cumin, and thyme. Cook, stirring, for 2 minutes to coat the vegetables in spices.
04 - Pour in the broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until sweet potatoes are very tender.
05 - Using an immersion blender, partially blend the soup in the pot, leaving some chunks for texture. (Alternatively, transfer half the soup to a blender and pulse, then return to the pot.)
06 - Stir in the kale and cook for 5–7 minutes, until wilted and tender.
07 - Add the heavy cream and season with salt and pepper to taste. Heat through for 2 minutes, then ladle into bowls.
08 - Garnish with reserved crispy pancetta and a sprinkle of fresh black pepper.
