Zubereitung

1. 1

   In a Dutch oven or stockpot, heat the olive oil over medium heat.

2. 2

   Add the onion and celery, and cook, stirring occasionally, until translucent, 4 to 5 minutes.

3. 3

   Add the garlic and ginger. Cook until fragrant, about 1 minute.

4. 4

   Add the vegetable broth, carrots, sweet potato, thyme sprigs, salt, and pepper. Bring to a boil and reduce to a simmer. Cover and cook over low heat until vegetables start to break down, 40 to 45 minutes.

5. 5

   Blend with an immersion blender for desired consistency.

6. 6

   Serve immediately. The soup may be refrigerated in airtight containers for up to 4 days or in the freezer for up to 2 months.