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Prepare all vegetable ingredients: chop onion and celery, peel and grate ginger, and peel and dice sweet potatoes.
Melt butter in large pot over medium high heat. Sauté ginger, celery, and onion until soft, about 5 minutes. Add in spices, salt, and pepper, and sauté for 1 minute, stirring.
Add diced sweet potato, broth, thyme, and bay leaf. Bring to boil, cover, and then reduce heat to medium, simmering for 20-25 minutes until sweet potatoes are soft. Use an immersion blender to puree soup. Or, let cool slightly and transfer soup in batches to a regular blender and puree.
Stir in optional milk (or use water if soup is too thick). Ladle into bowls and garnish with plain yogurt and/or roasted nuts or seeds.