Over medium heat, add oil to a medium ceramic pot and caramelize onion, carrot, celery, and sweet potato, about 10-12 minutes.
2 tablespoons olive oil
1 stalk celery
1 small carrot
1/2 cup yellow onion
1 sweet potato
Add ginger, garlic, thyme and smoked paprika for 1 minute. De-glaze with vegetable broth and add bay leaf before covering. Bring to a boil then reduce to simmer for 30 minutes.
1 teaspoon fresh ginger root
1 clove garlic
1/4 teaspoon dried thyme
2 cups low sodium vegetable stock
1 bay leaf
1/2 teaspoon smoked paprika
Remove from heat and discard the bay leaf. Use immersion blender to puree the soup. Taste for salt and pepper.
salt and pepper to taste
Optional: Serve with a splash of half and half or coconut milk and a sprinkle of roasted chopped pecans
splash of coconut milk (optional)
chopped pecans (optional)
RECIPE NOTES
Nutritional values do not include optional toppings