Description
Rich, healthy and satisfying – This Creamy Sweet Potato Coconut Soup with Quinoa is a complete dinner in one bowl. Sweet potatoes, coconut milk, ginger, and spices blend into a smooth soup, made hearty with quinoa.
Ingredients
Scale
- 3 medium sweet potatoes, peeled and diced (about 4–5 cups)
- 1 cup cooked quinoa (cooked according to package directions)
- 1 tablespoon olive oil (or coconut oil)
- 1 medium yellow onion, diced
- 3 cloves garlic, peeled and minced
- 1-inch piece fresh ginger, peeled and minced (or 1 teaspoon ground ginger)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Pinch cayenne pepper (optional)
- 4 cups low-sodium vegetable stock
- Zest and juice of 2 limes
- 1 teaspoon granulated sugar (or honey/maple syrup)
- 1 cup full-fat canned coconut milk
- Salt, to taste
- Fresh cracked black pepper, to taste
Optional Garnishes:
- Fresh cilantro, chopped
- Grated Parmesan cheese (omit for vegan)
- Crumbled Feta cheese (omit for vegan)
Instructions
- Cook Quinoa: Cook 1 cup of dry quinoa according to package directions. Set aside.
- Combine Soup Base: In a large Dutch oven or stockpot, add the diced sweet potato, diced onion, minced garlic, minced ginger, paprika, cumin, cayenne pepper (if using), and olive oil (or coconut oil).
- Add Broth and Simmer: Pour in the vegetable stock. Stir everything together. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover partially, and simmer for 12-15 minutes, or until the sweet potatoes and carrots are very tender.
- Puree Soup: Remove the pot from the heat. Use an immersion blender to carefully puree the soup directly in the pot until smooth. Alternatively, very carefully transfer the soup in batches to a regular blender and puree until smooth. Be extremely cautious when blending hot liquids. Return the pureed soup to the pot if using a regular blender.
- Finish Soup: Stir in the lime zest, lime juice, sugar (or honey/maple syrup), and coconut milk.
- Season: Taste the soup and adjust seasoning with salt and pepper as needed. Gently reheat if necessary, but do not boil vigorously after adding coconut milk.
- Serve: Divide the soup into bowls. Spoon the cooked quinoa into the center of each bowl. Garnish with grated Parmesan or Feta cheese (if using) and fresh chopped cilantro. Serve hot.
Notes
- Sweet Potatoes: Ensure sweet potatoes are cooked until very tender before blending for a smooth soup.
- Quinoa: Cooking the quinoa separately prevents it from overcooking or absorbing too much liquid in the soup. Rinse quinoa before cooking if desired.
- Ginger: Fresh ginger provides the best flavor.
- Coconut Milk: Use full-fat canned coconut milk for the creamiest result. Shake well before opening.
- Blending: An immersion blender is easiest. Be very careful when blending hot liquids in a standard blender.
- Consistency: If the soup is thicker than desired, thin it with a little more vegetable broth or water.
- Vegan Option: Ensure broth is vegetable-based and omit the optional Parmesan/Feta garnish (or use a vegan alternative). Use sugar or maple syrup instead of honey if desired.
- Storage: Store leftover soup and quinoa separately in airtight containers in the refrigerator for up to 4 days. Reheat soup gently.