Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 2 stalks (60g) celery, finely diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp (2g) smoked paprika
  • 2 lbs (907g) orange-flesh sweet potatoes, peeled and cut into 1-inch cubes
  • 4 cups (946ml) low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • ½ cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven. Add the diced onion and celery, stirring frequently until the onions turn translucent and the celery softens (about 5-7 minutes).
  2. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  3. Add the cubed sweet potatoes, broth, bay leaf, salt, and pepper. Increase heat to bring to a gentle boil, then reduce to a simmer.
  4. Cover the pot and cook for 20-25 minutes, or until the sweet potatoes are fork-tender.
  5. Remove the bay leaf. Using an immersion blender, process the soup directly in the pot until completely smooth.
  6. Stir in the heavy cream and lemon juice. Heat through for 2 more minutes on low, ensuring the soup does not reach a rolling boil.