- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium celery stalks, diced
- 2 cloves garlic, minced
- 2 pounds sweet potatoes (2 to 3 medium potatoes), peeled and diced
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon dried sage
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups
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.
Recipe Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.