A subtly spicy and sweet soup with sweet potato and coconut milk. Quinoa add protein and nutrients to this delicious soup.
Recipe adapted from Quinoa 365: The Everyday Superfood
1 tbsp olive oil
1/2 cup diced onion
1/2 cup quinoa
2 large sweet potatoes, peeled and chopped
3 cups vegetable stock
1 cup coconut milk
1/2 tsp chili powder
1/4 cup plain yogurt or sour cream (optional)
Heat oil in a large soup pot or dutch oven over medium heat. Add onions and cook until softened, about 7 minutes. Stir in quinoa, sweet potato, and vegetable stock and turn heat on high until boiling. Reduce heat to medium and simmer for about 15 minutes until the quinoa and sweet potaotes are cooked. Puree mixture with an immersion blender, or in small batches in a regular blender. Return to low heat and add coconut milk and chili powder. Serve topped with yogurt or sour cream if desired.
I adore sweet potatoes and quinoa so this was my kind of soup. The boys didn’t enjoy it quite so much. I knew they wouldn’t, but I keep trying to feed them sweet potatoes/yams in hopes that one day they’ll learn to like it. If not, at least I get to enjoy it. I loved the combination of coconut milk and sweet potatoes in this dish, with a nice hint of spice from the chili powder. If you leave out the yogurt, this is a great dairy-free and vegan meal!