| Preparation time | 10 min |
| Cooking Time | 15 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Ingredients
2 tablespoons olive oil1 medium yellow onion, diced2 medium celery stalks, diced2 cloves garlic, minced2 pounds sweet potatoes (2 to 3 medium potatoes), peeled and diced1 teaspoon ground coriander1 teaspoon sweet paprika1/2 teaspoon dried sage1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper4 cups vegetable stock
Directions
- Heat the oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion and celery and cook until the vegetables are soft and tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Add the sweet potatoes, coriander, paprika, sage, salt, and pepper; stir to combine; and cook for 1 minute.
- Add the stock and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potatoes are tender, 10 to 15 minutes. Transfer about 2 cups of the soup, broth, and vegetables to a blender or food processor and purée until smooth. Stir the purée back into the soup and serve immediately.