Vintergrönsakssoppa

👩‍🍳 Gör så här

1. 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.
2. 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.
3. 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.)
4. 4
   Add ½ cup frozen peas to soup and heat over medium until peas are bright green, about 2 minutes; remove from heat.
5. 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. Editor’s note: This vegetable soup recipe was first printed in the December 2010 issue of ‘Gourmet;’ it has been updated for style. Head this way for more of our most nourishing soup recipes →