Step 1

Heat butter in a large nonstick pot over medium-high heat.

Step 2

Add onion, celery sand sauté for a few minutes minutes until onions are tender.

Step 3

Add garlic, ginger and saute for 1 more minute until garlic is fragrant.

Step 4

Add sweet potatoes, salt, pepper, thyme, broth, maple syrup (optional) and mix until combined.

Step 5

Bring to a boil.

Step 6

Then, cover and cook for about 20 minutes or until potatoes are tender.

Step 7

Use a hand-held immersion blender to puree the soup until smooth.

Step 8

Mix in heavy cream. The quantity depends on your preference. Using the full 1 cup will make it super thick, rich and creamy.

Step 9

Garnish with parsley and sprinkle a little paprika. Enjoy!