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Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 2 tablespoons ginger, grated
- 2 pounds sweet potatoes, peeled and cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 4 cups vegetable broth
- 1 cup cheddar cheese, shredded
- 2 tablespoons chives, sliced (for garnish)
Instructions
- Heat a large soup pot over medium-high heat. Once hot, pour in 1 tablespoon of olive oil and add the diced medium white onion. Sauté until the onion is tender, which should take about 7 minutes.
- Incorporate the minced garlic and grated ginger, continuing to sauté for an additional minute while stirring frequently.
- Add the sweet potatoes, then season with 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Pour in 4 cups of vegetable broth and increase the heat to high to bring the mixture to a boil.
- Once boiling, lower the heat to medium and let it simmer until the sweet potatoes are very tender, which will take approximately 10 to 15 minutes.
- Carefully transfer the soup to a blender and blend in batches until the mixture is smooth, or alternatively, use an immersion blender directly in the pot.
- Return the blended soup to low heat and mix in 1 cup of shredded cheddar cheese, stirring until fully melted. Taste and adjust the seasoning if necessary.
- Serve the soup warm, garnished with the sliced chives.
Notes
TECHNIQUE TIP: Ensure the sweet potatoes are cut into uniform bite-sized pieces for even cooking and a smooth soup texture.
STORAGE: Store leftover sweet potato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 247 kcal
- Sugar: 9 g
- Sodium: 1022 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 20 mg
