Creamy Sweet Potato & Quinoa Soup

Ingredients

• 1 tbsp coconut oil
• 1 yellow onion (medium, finely diced)
• 1 sweet potato (large, peeled and diced into 1/2-inch cubes)
• 1 tsp ground ginger
• 0.5 tsp ground turmeric
• 4.5 cup low-sodium vegetable broth (Source specifies 4–5 cups; use according to desired soup consistency.)
• 0.5 cup quinoa (thoroughly rinsed)
• 0.5 cup full-fat canned coconut milk (for creaminess)

Steps

1. 1

   Heat the coconut oil in a pot over medium heat.

2. 2

   Add the diced onion and sauté until soft, about 5 minutes.

3. 3

   Add the ground ginger and turmeric. Stir for 30 seconds, until fragrant.

4. 4

   Add the diced sweet potato, vegetable broth, and rinsed quinoa.

5. 5

   Bring the soup to a boil.

6. 6

   Reduce the heat to low, cover the pot, and simmer for 15–20 minutes, or until the sweet potatoes are fork-tender and the quinoa is cooked.

7. 7

   Stir in the coconut milk.

8. 8

   For a completely smooth texture, pulse the soup with an immersion blender until creamy. For a textured soup, leave it unblended.

Notes

The source recommends making a large batch and keeping it in the refrigerator. The source does not specify a storage duration or reheating method.

Nutrition per serving

• soup
• main
• vegetarian
• gluten-free
• dairy-free
• one-pot
• blended option
• make-ahead