Heat 2 tablespoons of water or vegetable stock in the bottom of a large pan. Add the onion, carrot and bay leaf, and sauté for a couple of minutes on a medium heat.
Add the garlic, sweet potato and a pinch of salt plus a little extra water if needed to the pan and sauté for a minute. Pour over enough stock to cover and add the herbs. Bring to the boil then reduce the heat and simmer with the lid on for 10 minutes.
Add the beans along with extra stock if needed and simmer for another 5 minutes or until the sweet potato is soft.
Turn off the heat then blend to smooth with a stick blender. Add more stock if it is too thick and season with salt and pepper to taste.
Serve with a sprinkle of parsley or coriander and a swirl of flaxseed or extra virgin olive oil if desired.
