Creamy Sweet Potato Coconut Soup with Quinoa

Creamy Sweet Potato Coconut Soup with Quinoa – Rich, healthy and satisfying, this pretty sweet potato soup with quinoa has all the nutrients you need to boost your energy and fortify your body. A complete dinner in one bowl!

Photo credit: © Eatwell101.com

Ingredients list for the Creamy Sweet Potato Coconut Soup

• 3 medium sweet potatoes, peeled and diced
• 1 cup quinoa, cooked
• 1 tablespoon olive oil, or coconut oil
• 3 cloves garlic, peeled and minced
• 1-inch piece fresh ginger, peeled and minced (or 1 tablespoon ground ginger)
• 1 medium onion, diced
• Salt and fresh cracked pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon cumin
• Pinch cayenne pepper (optional)
• 4 cups low-sodium vegetable stock
• Zest and juice of 2 limes
• 1 teaspoon granulated sugar (or honey)
• 1 cup coconut milk
• Fresh cilantro, for garnish
• Grated parmesan, for garnish (optional, remove for the vegan version)

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. Cook quinoa according to package directions, and set aside.

2. In the meantime, in a Dutch oven or stockpot, add sweet potato, onion, garlic, ginger, paprika, cumin, chili pepper, olive oil (or coconut oil). Whisk in stock, and bring to a simmer. Allow to cook, semi-covered for 12-15 minutes.

3. Using an immersion blender, puree the soup until smooth. Whisk in lime zest and juice, sugar, coconut milk and cayenne (if using). Adjust seasoning with salt and pepper, if necessary.

4. Divide the soup into bowls and spoon quinoa into the soup. Serve garnished with parmesan (if using) and fresh chopped cilantro. Enjoy!

Note: For those enjoy the non-vegan version, feel free to use feta cheese instead of parmesan, it’s delicious.

Photo credit: © Eatwell101.com