Sweet Potato and Coconut Quinoa Soup

Name: Sweet Potato and Coconut Quinoa Soup
Ingredients: 2 large sweet potatoes; 2 Tbsp (30 mL) water; ½ cup (125 mL) diced onion; ½ cup (125 mL) quinoa; 3 cups (750 mL) vegetable stock; 1 cup (250 mL) coconut milk; ¼ tsp (1 mL) cayenne pepper; ¼ tsp (1 mL) chili powder; ¼ cup (60 mL) plain yogurt (optional)

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

The subtle hint of cayenne and chili pepper, along with the flavor of coconut, makes this soup exotic and unusual—the perfect escape. Store it in a sealed container in the refrigerator for up to two days.

Ingredients

2 large sweet potatoes
2 Tbsp (30 mL) water
½

Soup
Gluten-free
Vegan

Method

Wash and peel the sweet potatoes and cut into 2- to 3-inch (5 to 7.5 cm) pieces. Boil for 5 to 6 minutes, until just soft but not mushy.

Place the water and onion in a large saucepan over medium heat and cook until the onion softens, about 7 minutes. Stir in the quinoa and vegetable stock and bring to a boil. Reduce the heat to medium and cook for about 15 minutes, until the quinoa is c