Roasted Sweet Potato Soup with Quinoa

Roasted Sweet Potato Soup with Quinoa - - - data-srcset=” width=”600″ height=”900″>

Heading down sooooouth to the land of the piiiiiines, I’m thumbing my waaaay into North Caroliiiiine.

. . .

Seriously…I’m en route North Carolina! My friend, Sandi is getting tied to the hitching post…saying some vows, doing the nuptials, getting maaaaaarriiiiiieed!

Sandi and I lived together for three years in California and then she decided to return home to North Carolina. It wasn’t on account of my cooking I can tell you that, hardy har har!

Let’s all hike up our britches and wish Sandi Lou and her honey comb the best of marriages ever (can you tell how good I am at this stuff? Probably fortunate she didn’t ask me to make a toast, huh? Huh?).

So real quick: roasted sweet potato soup. It’s so easy to make, very comforting, and nothing but great for you! It takes the chill off of a cool autumn or winter’s eve. Plus it tastes real nice!

I’ll be blogging atcha from North Cackalacky. . .even when I’m away, I just can’t stay away.

Roasted Sweet Potato Soup with Quinoa - - - data-srcset=” width=”600″ height=”900″>

. . .

And here’s a roasted sweet potato soup with quinoa on top. Make it! Pick a banjo and make it!

Roasted Sweet Potato Soup with Quinoa - - - >

Roasted Sweet Potato Soup

Course: Soup
Cuisine: American
Keyword: paleo, sweet potato soup, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 servings
Author: Julia

Creamy delicious sweet potato soup with quinoa for added protein and texture



  • 1 large sweet potato roasted (about 2.5 cups when pureed)
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic
  • 1.5 cups full-fat canned coconut milk* full fat recommended
  • 1 quart vegetable broth*
  • 1 tablespoon fresh ginger finely grated
  • 1.5 teaspoons yellow curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground sage
  • 1/8 teaspoon red pepper
  • Salt to taste

for serving:

  • Cooked quinoa
  • Chopped fresh cilantro
  • Plain yogurt/sour cream
  • Drizzle of oil


  1. Preheat the oven to 400 degrees F.
  2. Poke holes in the sweet potato, wrap it in foil, and roast it in the oven for 60 minutes or until very soft. When sweet potato is finished roasting, allow it to cool then carefully scoop the flesh out the skin and place it in a blender (you can also leave the skin on).
  3. In a medium skillet, heat olive oil to medium and saute the onion until transluscent, about 10 minutes.
  4. Add the garlic, ginger, curry powder, turmeric, sage, red pepper, and sage, and saute another 2 minutes.
  5. Add this mixture to the blender with the sweet potato, along with the chicken stock and coconut milk.
  6. Blend until smooth.
  7. Add the soup back into the saute pan (or large pot) to heat it to desired temperature.
  8. Serve with cooked quinoa, fresh chopped cilantro, and plain yogurt (or sour cream).

Recipe Notes

*you can also use chicken broth

Oh, by the way. . . this is what she looks like with the quinoa mixed in and a dollop of plain yogurt.” src=”” alt=”Roasted Sweet Potato Soup with Qunioa – – – >” width=”600″ height=”900″>




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  1. Julie

    I about jumped out of my chair and disturbed my ancient cat when I saw this post. I think you already know of our love of sweet potatoes. I tend to change all pumpkin recipes into sweet potato recipes. It’s a southern thing. Yum in my tum! It’s cold and rainy today and all I want to do is have a bowl of this soup (for dinner, not breakfast. That would just be weird). North Carolina, huh? Clearly you are ignoring the midwest. Can’t say as I blame you. NC is beautiful. We were there three years and had such a great time that we had a baby there! Then decided to calm things down and come back home. Happy marriage to your buddy and have a good and safe trip. xoxo

      1. Julia Post author

        Ha! Yeah, that’d be a disaster. The “baby’s” still in its “jestation” period. Or something. Yeah, can’t wait until these books are done, I tell ya what!

    1. Julia Post author

      I tend to swap pumpkin for sweet tater, too…I think sweet potatoes trump pumpkin any ol’ day! BTW, you’re going to love the recipe I post tomorrow….woop woop!

      The midwest…sigh…I haven’t spent nearly enough time there! Don’t you worry…my IL trip is bound to happen, and when it happens, it’ll happen gooood!

      1. Julie

        Yay! We’ll do it up right. Can’t wait for tomorrow’s post. Hope your “baby” turns out as good as my baby did (ok, I’m prejudiced and don’t care).

    1. Julia Post author

      IIIII know! I wish I could go to FL for a visit! One of these days I’ll head that way and spend some quality time with you, the pooch, and your man!

  2. Jaci

    What beautiful photos! I love sweet potatoes and this looks delish!

    …and thanks for getting OCMS stuck in my head for the next week and a half 🙂

    1. Julia Post author

      Oh NC…where everything good and beautiful comes from 🙂

      I’m starting to think I don’t know how to make anything other than pancakes and soup.

    1. Julia Post author

      Ahhh I’ve been to NC tons of times now and I still haven’t been to the Outer Banks! My friend Sandi goes pretty much every year, so I have no excuse..must make this happen!

  3. Kari@Loaves n Dishes

    This is sooo much easier than roasting a pumpkin or butternut squash for the soup, and I’m digging the texture and extra nutrition that quinoa brings to the table!
    Hope you have a great time in the NC, and that the wedding is fab!

  4. google

    It’s hard to come by well-informed people in this particular subject, however, you sound like you know what you’re talking about!


  5. Jussy

    Delicious and easy to make! I like it.. I bought great soup pot (from a fantastic website ) highly recommend for those who cooks everyday.. Thank you for awesome reipe!

    1. Julia Post author

      Hi Amy! I’m so glad you like the soup. I’ve never tried freezing it, but I imagine it would work. I’d just recommend freezing it without the quinoa just to be sure nothing funky happens 😉 Let me know if you try it!

    1. Julia Post author

      Hi Lori!

      My apologies – the recipe should be 1 large sweet potato, which equates to about 2.5 cups when mashed/pureed. Let me know if you have any other questions! xo


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