Carrot, Sweet Potato & Ginger Soup

2 tablespoons extra-virgin olive oil

1 pound carrots, cut into 1/2 inch slices

1 pound sweet potatoes, scrubbed, skins left on, cut into 1/2 inch cubes

1 bunch scallions (white and green parts), sliced

1/2 cup chopped celery

1 garlic clove, grated

1 tablespoon chopped peeled fresh ginger

1 teaspoon coarse salt

4 tablespoon chopped fresh cilantro

1 tablespoon fresh lime juice

1 tablespoon finely chopped seeded jalapeno pepper or to taste

6 ounces baby bok choy, stem ends trimmed, cut into 1/2-inch slices

Heat the oil in a soup pot until it is hot enough to sizzle a piece of vegetable. Add the carrots, sweet potatoes, scallions, celery, garlic, ginger, and 1/2 teaspoon salt. Cook, covered, stirring occasionally, over medium-low heat until lightly browned and softened, about 10 minutes. Add 6 cups of water and 2 tablespoons of the cilantro and bring to a boil. Cover and cook over medium heat until the vegetables are tender, 20 to 25 minutes.

Ladle out about 2 cups of the solid vegetables and set aside. Use an immersion blender to puree the soup in the pot. If you don't have an immersion blender, let the soup cool slightly, transfer it to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to the pot.

Add the reserved vegetables, lime juice, and jalapeno. Bring the soup to a boil. Stir in the bok choy and cook for 30 seconds. Taste and season with up 1/2 teaspoon salt. Ladle the soup into bowls and garnish with the remaining 2 tablespoons chopped cilantro.