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Roasted Sweet Potato Soup with Quinoa

Roasted Sweet Potato Soup with Quinoa - - - srcset= www.theroastedroot.net” 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 - - - srcset= www.theroastedroot.net” width=”600″ height=”900″>

. . .

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

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Roasted Sweet Potato Soup

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

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

Ingredients

for serving:

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

Instructions

  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).

Notes

*you can also use chicken broth

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Oh, by the way. . . this is what she looks like with the quinoa mixed in and a dollop of plain yogurt.

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Lori

Saturday 29th of February 2020

I’m confused. What does it mean when it says 1 cup of sweet potato equates to 2.5 when puréed?

Julia

Monday 2nd of March 2020

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

Christine Edgar

Thursday 3rd of November 2016

I've made this soup several times and it's great! Thanks for the recipe!

Amy

Sunday 3rd of January 2016

I made this today. Wonderful flavor. I'm just wondering if you've ever froze it?

Julia

Monday 4th of January 2016

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!

bristol plasterers

Tuesday 1st of September 2015

This sounds lovely. Going to give this a go. thanks for sharing this recipe.

Simon

Jussy

Monday 2nd of March 2015

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

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