Curried Carrot and Sweet Potato Soup

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

Heat 1 tablespoon olive oil in large pot over medium heat. Add onions and pinch sea salt.

Saute onions until translucent and slightly caramelized, stirring frequently, about 7 minutes.

Add curry powder, coriander and garlic; stir to toast spices, about 1 minute.

Add remaining 1 teaspoon olive oil, carrots, sweet potatoes and 1/2 teaspoon salt. Saute until vegetables begin to soften, about 5 minutes.

Add wine and stir until alcohol evaporates, about 2 minutes.

Add stock and bay leaf. Bring to boil over high heat; reduce to simmer.

Cover; cook until vegetables are tender, about 30 minutes, stirring occasionally.

Remove from heat. Puree soup in pot using immersion blender, or in batches in blender. Season to taste with salt.

Ladle soup into warm bowls; garnish with fresh thyme leaves.