HEARTY SWEET POTATO SOUP
1 medium onion, chopped 1 bay leaf 2 tablespoons olive oil 1 large carrot, thinly sliced 1 stalk celery, thinly sliced 1 tablespoon tomato paste 500 grams sweet potato, peeled and cubed (1/2 inch) 500 grams potatoes, peeled and cubed (1/2 inch) 2 cups vegetable broth 1 1/2 cups water or coconut water 1/2 cup peas, cooked 2 tablespoons chopped fresh dill
Cook onion with bay leaf and 1/2 teaspoon salt in oil in a heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes. Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, potato, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in cooked peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.