Step 1

Prepare all vegetable ingredients: chop onion and celery, peel and grate ginger, and peel and dice sweet potatoes.

Step 2

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.

Step 3

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.

Step 4

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.