Makes 4 servings
1 Tbsp. olive oil
1 medium onion, chopped
1 cup low sodium chicken or vegetable stock
1 medium sweet potato
5 large carrots
1 Tbsp. fresh ginger, finely chopped
Greek yogurt or sour cream
Heat oil in a large saucepan and add onion and cook until soft, about 2-3 minutes. Add stock, 2 cups water, sweet potato, carrot and ginger. Bring to a boil, reduce heat and simmer until vegetables are tender, about 15 minutes.
Use a blender or hand blender to puree the soup until smooth.
Serve with a dollop of Greek yogurt or sour cream