Curried Sweet Potato and Quinoa Soup

Photographed by Colin ErricsonCurried Sweet Potato and Quinoa Soup

The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad and some whole-grain bread.

Ingredients

• 1 tbsp vegetable oil
• 2 onions, finely chopped
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 tsp minced gingerroot
• 2 tsp curry powder
• 1 tsp freshly grated orange zest

• 2 cups sweet potato purée (see Tip)
• 6 cups reduced-sodium vegetable or chicken stock
• 3/4 cup quinoa
• 1 cup freshly squeezed orange juice
• 1/4 cup pure maple syrup
• Salt and freshly ground black pepper
• Toasted chopped walnuts or sliced almonds
• Plain yogurt, optional

How to make it 



• 1

  In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.
• 2

  Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in quinoa. Reduce heat to low. Cover and simmer until quinoa is tender and flavors have blended, about 30 minutes.
• 3

  Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.

© Judith Finlayson, The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living, Robert Rose (2008)