This rich sweet potato soup features sweet potatoes with addition of classic vegetables like onions, celery, and carrots and additional flavors from fresh ginger and spices like paprika, cinnamon, and nutmeg.
Combine vegetable (or chicken) stock in a sauce pot with bay leaf, paprika, cayenne pepper, salt, and pepper. Stir and heat up just until hot.
Preheat a Dutch oven over medium heat for a few minutes and add oil.
Sauté diced onions, carrots, and celery until softened and starts to get golden brown.
Make a little well in the center of the vegetables and add minced garlic and ginger. Sauté until it's fragrant and mix it in.
Add chopped sweet potatoes, mix, and sauté for a few minutes.
Pour in hot vegetable stock mixture and stir everything to combine. Lowe the heat to medium low and let the vegetables cook for 30-35 minutes, until completely fork tender.
Take out the bay leaf and transfer the soup into a blender or use a hand-help blender to blend the soup until smooth. Transfer soup back into the pot if needed.
Stir in heavy whipping cream and cook for just a few more minutes.
Serve sweet potato soup garnished with croutons, pumpkin seeds, nuts, sour cream, parmesan cheese, and any other toppings you love!
For a Dairy-Free option: use 5.4oz can of full fat unsweetened coconut cream (not milk). Another option could be 1/2 cup unsweetened oat creamer (or other milk substitute creamer that is unsweetened). Silk also makes a dairy-free heavy whipping cream if you have it available.