Ingredients

2 tablespoons oil

1 cup chopped onion

2 small celery sticks, chopped

3 medium sweet potatoes (about 1lb) peeled and cubed

1 clove garlic, chopped

3 cups vegetable broth

1 bay leaf

1 cinnamon stick

1/2 teaspoon dried basil

1 teaspoon fresh thyme (plus more for garnish)

1/4 teaspoon salt

1/2 teaspoon red pepper flakes

Cubed apples for garnish

Directions

Step 1: In a Dutch oven, saute the celery and onion in oil until tender. Add the remaining ingredients (except the apple) and bring to a boil over medium heat.

Step 2: Reduce the heat and keep the soup at a simmer for 25-30 minutes, or until the potatoes are tender.

Step 3: Discard the bay leaf and cinnamon stick. Cool slightly, then process the soup in a blender or food processor until smooth. return to a pan and heat through. Serve in bowls with garnish.