Roasted Sweet Potato Soup with Quinoa is a creamy, dreamy vegan soup recipe that’s easy to prepare whenever the craving strikes!
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Heading down south to the land of the pines, I’m thumbing my way into North Caroline.
. . .
Seriously…I’m en route North Carolina! My friend, Sandi is getting tied to the hitching post…saying some vows, doing the nuptials, getting married!
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.
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And here’s a roasted sweet potato soup with quinoa on top. Make it! Pick a banjo and make it!
Roasted Sweet Potato Soup
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).
i love this recipe – i love the use of quinoa! xox
Have a great trip! And this soup is so cozy and comforting!
This is sooo much easier than roasting a pumpkin or butternut squash for the soup, and I’m digging the texture and extra nutrition that quinoa brings to the table!
Hope you have a great time in the NC, and that the wedding is fab!
me and my moon shine are heading to kitchen now to make this!
We looooove NC – fave vacation spot at the Outer Banks for sure! Hope your trip was wonderful! 😀 I’m so excited to make this soup – such a great variation with the quinoa and the fabulous, warm Indian-inspired spices!
Ahhh I’ve been to NC tons of times now and I still haven’t been to the Outer Banks! My friend Sandi goes pretty much every year, so I have no excuse..must make this happen!
Julia, this soup is beautiful! Have so much in NC! Love it there!
NC, huh? Good state. Some AWESOME people were born there….(hint hint me cough hint).
Pancake queen in summer, soup queen in fall. This is what I call you.
Oh NC…where everything good and beautiful comes from 🙂
I’m starting to think I don’t know how to make anything other than pancakes and soup.
What beautiful photos! I love sweet potatoes and this looks delish!
…and thanks for getting OCMS stuck in my head for the next week and a half 🙂
Love! Um so you are swinging south and visiting me right?! I can’t believe you are so close! Have a fabulous time 🙂
IIIII know! I wish I could go to FL for a visit! One of these days I’ll head that way and spend some quality time with you, the pooch, and your man!
Great photos, Julia! And I love the addition of red quinoa!
This is STUNNING!!! Have a great trip, love 🙂 xo
We just made sweet potato soup last night!!! great minds think alike. I love the addition of the quinoa. Beautiful recipe lady! Have a fun and safe trip.
that looks extra good with quinoa in it! I’ve been crazy for sweet potatoes lately (and soup, mmm) so I think this is a must for me! Have fun at the wedding 🙂
I about jumped out of my chair and disturbed my ancient cat when I saw this post. I think you already know of our love of sweet potatoes. I tend to change all pumpkin recipes into sweet potato recipes. It’s a southern thing. Yum in my tum! It’s cold and rainy today and all I want to do is have a bowl of this soup (for dinner, not breakfast. That would just be weird). North Carolina, huh? Clearly you are ignoring the midwest. Can’t say as I blame you. NC is beautiful. We were there three years and had such a great time that we had a baby there! Then decided to calm things down and come back home. Happy marriage to your buddy and have a good and safe trip. xoxo
Oh. Don’t have a baby while you are there. Just saying that might not be a good idea right now. Have fun anyway.
Ha! Yeah, that’d be a disaster. The “baby’s” still in its “jestation” period. Or something. Yeah, can’t wait until these books are done, I tell ya what!
I tend to swap pumpkin for sweet tater, too…I think sweet potatoes trump pumpkin any ol’ day! BTW, you’re going to love the recipe I post tomorrow….woop woop!
The midwest…sigh…I haven’t spent nearly enough time there! Don’t you worry…my IL trip is bound to happen, and when it happens, it’ll happen gooood!
Yay! We’ll do it up right. Can’t wait for tomorrow’s post. Hope your “baby” turns out as good as my baby did (ok, I’m prejudiced and don’t care).
Have fun and hopefully get a little brake in!! Wishing Sandy Lou the bet of luck! 🙂
LOVE the soup, especially with the added quinoa. YUM!
I’ve made sweet potato soup for years, but mine isn’t nearly as healthy as yours. Thanks for sharing and have a good and safe trip.