- serves 6
- Vegan Friendly
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.
- 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
Healthy Cooking Tip
To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz. You can also use a can (14 oz) of sweet potato purée.
© Judith Finlayson, The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living, Robert Rose (2008)
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