Prep Time 15 minutes Cook Time 45 minutes
This fantastic soup is a perfect combination of early spring vegetables - the last of the sweet potatoes meet the first carrots. Add in some sharp cheddar and you have a soup everyone in the family will love!
by Janssen Bradshaw
What you'll need
- 1 Tablespoon butter or olive oil
- 1/2 an onion, diced
- 1 1/2 cups carrots, peeled and diced
- 2 1/2 cups sweet potatoes, peeled and diced
- 1/2 cup apple juice
- 2 cups vegetable or chicken broth
- 2 ounces cheddar cheese, shredded
- 1/4 cup half and half
- Salt and pepper to taste
Notes:
Serves 4-5
How to make it
- In a large dutch oven or pot, heat butter or oil over medium heat, and then add onions, carrots, and sweet potatoes. Let sauté about 5 minutes.
- Add the apple juice and cook until it is mostly absorbed. Add the broth and bring to a boil. Reduce heat, and let simmer, covered, until vegetables are very soft (about 20-30 minutes, depending on how small you've diced them).
- With an immersion blender, blend soup until smooth (or carefully transfer it to a traditional blender and puree in batches, before returning it to the pot).
- Add shredded cheese, stirring occasionally, until fully melted and combined. Stir in half-and-half. Add salt and pepper to taste before serving.
