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

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