Roasted Sweet Potato and Quinoa Soup
Try this roasted sweet potato and quinoa soup recipe. It's a filling and satisfying meal that everyone will love.
Ingredients
- 2 sweet potatoes
- 8 cups of your favorite stock I used homemade chicken but you could use veggie for a vegetarian dish
- 13.5 oz can coconut milk
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 teaspoon cardamom
- ¼ teaspoon ground red pepper
- 1 inch fresh ginger root grated (I keep mine in the freezer)
- 1 cup uncooked rinsed quinoa
Instructions
- Preheat the oven to 425 degrees. Pierce the potatoes a few times and roast them until soft, about 45 minutes.2 sweet potatoes
- While the potatoes are cooking, put the stock, coconut milk, spices and ginger in a soup pot. Add the quinoa and bring to a low boil. Cover and lower to a simmer. Cook for 20 minutes until the quinoa soaks up some of the liquid and softens.8 cups of your favorite stock, 13.5 oz can coconut milk, 1 tablespoon turmeric, 1 tablespoon cumin, 1 teaspoon cardamom, 1 inch fresh ginger root, 1 cup uncooked, ¼ teaspoon ground red pepper
- Once the sweet potatoes are done, remove the skins. They should slide right off. Just pick with your fingers and peel. Dice up the potatoes and add them to the simmering soup.
- Puree using an immersion blender or transfer to a traditional blender.
- Serve! I garnished with a bit of fresh cilantro and it complimented the spices in the soup perfectly.
Nutrition
Calories: 145kcalCarbohydrates: 13gProtein: 5gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.002gCholesterol: 27mgSodium: 834mgPotassium: 286mgFiber: 2gSugar: 4gVitamin A: 6258IUVitamin C: 2mgCalcium: 37mgIron: 2mg
Tried this recipe?Let us know how it was!