- 2 medium sweet potatoes, peeled and roughly cubed
- 2 cup(s) vegetable stock
- 3/4 cup(s) celery
- 1/3 cup(s) yellow onion, diced
- 1 tbsp(s) canola oil
- 1 bay leaf
- 1/4 tsp(s) dried basil
- 1/4 tsp(s) salt
- avocado slices (optional)
Over medium heat, add oil to a medium pot and cook onion and celery until softened, a few minutes. Add remaining ingredients and bring to a boil. Cover and reduce heat to simmer for 25 minutes or until potatoes are soft.
Remove from heat and discard the bay leaf. Add in batches to a blender or use a hand blender to puree the soup. Transfer back to pot and heat.
Serve hot with avocado slices.