Sweet Potato Cilantro Onion Soup
2 pre-baked sweet potatoes – sliced in semi-circle rounds
1 small onion (Vidalia) – chopped roughly (or ½ a medium one)
2-3 cloves of garlic – chopped
1 c – cilantro leaves removed from the stems
1 c – chicken broth or vegetable broth
3 c – filtered water
4 tb coconut oil
½ c of walnuts
½ c of Daiya chedder cheese
1 tsp of black pepper
Pre-bake your sweet potatoes at 350 for an hour (can be done the night before).
Sautee chopped onion in 2 tb of coconut oil. When translucent and fragrant, add in the garlic and continue sautéing for another minute or so.
Add 1-3/4 of the sweet potatoes and mix thoroughly to coat with coconut oil and sautéed onion garlic mixture for 3 minutes on medium heat. (Save the ¼ sweet potato to add to final bowl)
Add 1 c of broth and bring to a boil. In the meantime grind the walnuts and cheese in a food processor or Vitamix blender until they become blended crumbs.
When boiling turn down heat to low and add the cilantro (reserve a few leaves to chop and use for garnish), 3 cups of water, black pepper, and walnut cheese crumbs. Stir to combine thoroughly and cook on low for another 5 minutes or so.
Remove from heat and return to the blender, blend until smooth. Add a slice of the sweet potato remaining to each bowl, and chopped cilantro to garnish.