Vegan Sweet Potato Stew

By lorik

Ingredients

• 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

Details

Servings 6
Adapted from thekitchn.com

Preparation

Step 1

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.

Per serving, based on 6 servings. (% daily value)
Calories 185 Fat 4.8 g (7.4%) Saturated 0.7 g (3.4%) Carbs 33.6 g (11.2%) Fiber 5.5 g (21.8%) Sugars 7.4 g Protein 2.9 g (5.8%) Sodium 432.7 mg (18%)