Roasted Sweet Potato Soup
Creamy delicious sweet potato soup with quinoa for added protein and texture
Servings: 4 servings
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees F.
- 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).
- In a medium skillet, heat olive oil to medium and saute the onion until transluscent, about 10 minutes.
- Add the garlic, ginger, curry powder, turmeric, sage, red pepper, and sage, and saute another 2 minutes.
- Add this mixture to the blender with the sweet potato, along with the chicken stock and coconut milk.
- Blend until smooth.
- Add the soup back into the saute pan (or large pot) to heat it to desired temperature.
- Serve with cooked quinoa, fresh chopped cilantro, and plain yogurt (or sour cream).
Notes
*you can also use chicken broth
Nutrition
Serving: 1grams