Winter-Vegetable Soup

Ingredients

2 Tbsp. extra virgin olive oil, plus more for serving

1 medium yellow onion, finely chopped, about 8 oz.

1 large carrot, peeled, halved lengthwise, thinly sliced into half moons, about 7 oz. 

1 celery stalk, thinly sliced on a diagonal

3 garlic cloves, finely chopped

1 dried bay leaf

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

Freshly ground black pepper

1 Tbsp. double-concentrated tomato paste

1 large sweet potato, peeled, cut into ½" cubes (about 1 lb.)

2 medium Yukon Gold potatoes, peeled, cut into ½" cubes (about 1 lb.)

4 cups reduced-sodium vegetable broth or chicken broth

½ cup frozen peas

Coarsely chopped fresh dill, and lemon wedges, for serving

Preparation

1. Step 1

   Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other large heavy pot on the stovetop over medium. Add 1 medium yellow onion, finely chopped, 1 large carrot, peeled, halved lengthwise, thinly sliced into half moons, 1 celery stalk, thinly sliced on a diagonal, 3 garlic cloves, finely chopped, and 1 dried bay leaf. Season with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and a generous amount of freshly ground black pepper and cook, stirring occasionally, until vegetables are softened, 10–12 minutes.

   Step 2

   Stir in 1 Tbsp. double-concentrated tomato paste and cook, stirring constantly, until paste deepens in color, about 2 minutes. Add 1 large sweet potato, peeled, cut into ½" cubes, 2 medium Yukon Gold potatoes, peeled, cut into ½" cubes, and 4 cups reduced-sodium broth; bring to a simmer. Cover and cook, adjusting heat as needed to maintain simmer, until potatoes are tender, 18–20 minutes; remove from heat.

   Step 3

   Working carefully, use an immersion blender to blend about a quarter of the soup into a coarse purée. (Alternatively, carefully blend about 1½ cups soup in an upright blender until smooth; return to pot.)

   Step 4

   Add ½ cup frozen peas to soup and heat over medium until peas are bright green, about 2 minutes; remove from heat.

   Step 5

   Divide soup among serving bowls. Top with coarsely chopped fresh dill and a drizzle of olive oil. Pass lemon wedges for squeezing.

   Do ahead: Soup can be made 3 days ahead. Cool to room temperature, then chill, covered in an airtight container, or freeze for up to 3 months. Reheat over medium-low.

Total Time 45 minutes

Yield 4 servings

Recipe By: Epicurious Lillian Chou