You know me. I love using the produce of the season.
Even this season.

WINTER VEGETABLE SOUP
Serves 4

INGREDIENTS
1 medium onion, chopped
1 Turkish or 1/2 California bay leaf
2 tablespoons olive oil
1 large carrot, thinly sliced
1 celery rib, thinly sliced
1 tablespoon tomato paste
1/2 lb sweet potato, peeled and cubed (1/2 inch)
1/2 lb Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)
2 cups reduced-sodium vegetable or chicken broth
1 1/2 cups water
1/2 cup frozen peas
2 tablespoons chopped fresh dill

DIRECTIONS
* Cook onion with bay leaf and 1/2 tsp salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
* Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf.
* Puree 1 cup soup in a blender (use CAUTION) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.

RECIPE BY LILLIAN CHOU
SOURCE: GOURMET.COM
PHOTOGRAPH BY STEPHANIE FOLEY