Curried Sweet Potato and Quinoa Soup

[quicklook-recipe prep_time=”” cook_time=”” serves=”6″ details=”Vegan Friendly” ] The toasted walnuts add taste and an appealing bit of crunch, while the

[quicklook-recipe prep_time=”” cook_time=”” serves=”6″ details=”Vegan Friendly” ]

Curried Sweet Potato and Quinoa Soup
Curried 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-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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.[/step-item] [/step-list-wrapper]

[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.[/cooking_tip]

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

Originally Published in Reader's Digest

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