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 vegetable stock
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.