Malawian Sweet Potato Soup

Peel and cube the sweet potatoes and carrots into roughly 1-inch pieces, and chop the celery stalk into small chunks.

In a large pot, melt the butter over medium heat, then add the carrots and celery and sauté until slightly softened.

Add the sweet potatoes, bay leaf, paprika, and salt to the pot, stirring to coat the vegetables with the butter and spices.

Pour in enough water to fully submerge the vegetables, bring the mixture to a boil, then reduce the heat and simmer until all vegetables are completely tender.

Remove and discard the bay leaf, then use an immersion blender or transfer the soup in batches to a blender and purée until smooth and velvety.

Return the puréed soup to low heat, stir in the heavy cream and lemon juice, and adjust seasoning with additional salt if needed.

Ladle the soup into bowls and garnish with a light dusting of paprika and a drizzle of heavy cream if desired before serving hot.