Sweet Potato Cilantro Onion Soup

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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

DIRECTIONS:

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)

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