Sweet Potato Soup

1 Tbsp olive oil

1 white onion, diced

3 cloves, minced

2 Tbsp fresh ginger, grated

2 lbs sweet potatoes, peeled, cut ino bite sized pieces

4 cups low sodium vegetable broth

½ tsp salt

¼ tsp white or black pepper

1 cup cheddar cheese, shredded

2 Tbsp green onions, sliced

1. Place a large soup pot on the stove over medium high heat. Add in olive oil and onion and saute until tender, about 7 minutes. Add in garlic and ginger and saute 1 minute more.
2. Add in sweet potatoes and season with salt and pepper. Pour in vegetable broth and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until sweet potatoes are tender, about 10-15 minutes.
3. Transfer the soup mixture to a blender and blend in batches until smooth, or use an immersion blender.
4. Return to a pot over low heat and add in the cheddar cheese. Stir until melted. Taste and add more salt if desired. Serve topped with green onions.