CREAMY SWEET POTATO COCONUT SOUP

By 1For_Him

Ingredients

• 3 medium sweet potatoes, peeled and diced
• 1 cup quinoa, cooked
• 1 tablespoon olive oil
• 3 cloves garlic, peeled and minced
• 1-inch piece fresh ginger, peeled and minced (or 1 tablespoon ground ginger)
• 1 medium onion, diced
• Salt and fresh cracked pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon cumin
• Pinch cayenne pepper (optional)
• 4 cups low-sodium vegetable stock
• Zest and juice of 2 limes
• 1 teaspoon granulated sugar (or honey)
• 1 cup coconut milk
• Fresh cilantro, for garnish
• Grated parmesan, for garnish (optional, remove for the vegan version)

Preparation

Step 1

1. Cook quinoa according to package directions, and set aside.

2. In the meantime, in a Dutch oven or stockpot, add sweet potato, onion, garlic, ginger, paprika, cumin and chili pepper. Whisk in stock, and bring to a simmer. Allow to cook, semi-covered for 12-15 minutes.

3. Using an immersion blender, puree the soup until smooth. Whisk in lime zest and juice, sugar, coconut milk and cayenne (if using). Adjust seasoning with salt and pepper, if necessary.

4. Divide the soup into bowls and spoon quinoa into the soup. Serve garnished with parmesan (if using) and fresh chopped cilantro.