Curried Carrot and Sweet Potato Soup | Clean Plates

Ingredients

• 4 teaspoons extra virgin olive oil, divided
• 1 medium onion, finely chopped
• 1/2 teaspoon sea salt, plus a pinch
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 2 large cloves garlic, finely chopped
• 2 pounds carrots (about 6 large), cut into 1/2-inch chunks
• 1 1/4 pounds sweet potatoes (about 2 medium), cut into 1/2-inch chunks
• 1/4 cup dry white wine
• 5 cups vegetable stock
• 1 bay leaf
• Fresh thyme leaves to garnish