2 Tbsp olive oil
2 carrots, sliced
2 stalks celery, sliced
1 large fennel, sliced (stalks included!)
1/4 - 1/2 tsp salt, to taste
1/4 tsp pepper
1/4 cup white whine (or substitute)
2 sweet potatoes, cubed
4 cups broth (chicken or vegetable)
2 cups water
1. Place oil in large cooking pan, turn heat on medium high, once the oil is heated up add carrots, celery and fennel. Cook until soft, 6 - 8 minutes, adding the salt and pepper while cooking.
2. Add white wine. Allow to alcohol to cook off, about 2 minutes.
3. Add broth, water, and sweet potatoes. Once the soup reaches a boil, switch heat to allow soup to simmer for 15 minutes.
4. Blend half of the soup in a blender (or food processor) then mix it back into the other half.
5. Enjoy! Serves 4.