Sweet Potato and Carrot Soup with Cheddar

This brightly colored soup is definitely a kid pleaser around here.  Both my 3-year-old and my 1-year-old can't get enough.  And what with it being loaded up with sweet potatoes and carrots, it's not half bad in the good-for-them department either.  Of course, anything with sweet potatoes is a big win for me and when you throw sharp cheddar in on top of that, how can you lose?

Sweet Potato and Carrot Soup with Cheddar

Number of Servings: 4
Time to Prepare: 60 minutes

• 1 Tbsp butter
• 1/2 medium onion, diced
• 1 1/2 cups diced carrots
• 2 1/2 cups peeled and diced sweet potato (1 rather large sweet potato will do it)
• 1/2 cup apple juice
• 2 cups chicken broth (use vegetable broth for a vegetarian soup)
• 1 cup shredded sharp cheddar cheese (the sharper the better...the flavor of a mild cheese won't come through very well)
• 1/4 cup half and half
• 2 Tbsp lemon juice
• kosher salt
• black pepper

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 and lemon juice. Add salt and pepper to taste.

Source: slightly adapted from spoonful.com
Produce Used: Onion, carrot, sweet potato, lemon