1 large onion, chopped
2 tbsp fresh ginger, chopped
1 celery stalk
2 lbs carrots, chopped
1 sweet potato, peeled and chopped
6 cups vegetable stock
¼ cup cilantro, chopped
Freshly ground black pepper to taste
In a large pot over medium heat, sauté onion, ginger and celery in oil until onion has softened, about 5 minutes.
Add carrots, sweet potato and broth. Bring to a boil. Reduce heat and simmer about 15 minutes or until carrots and sweet potato are cooked.
Puree in a blender or food processor. Return to pot and stir in cilantro and pepper. Add water if needed to reach desired consistency