Sweet Potato Soup with Quinoa & Coconut Milk ♥

A hearty vegan soup, one to warm a body from the inside out. It's slightly sweet from the orange tubers we call sweet potatoes, slightly nutty from the grain-like seed called quinoa, slightly spicy from cayenne and chili powder, slightly cool from the coconut milk stirred in near the end. Not just vegan, "Vegan Done Real".

Sweet potato soups can be, well, a little "sweet potato-y", too heavy, too starchy, too dense.

So I loved the idea of a recipe for sweet potato soup lightened with the healthy and protein-dense quinoa [pronounced KEEN-wah]. I feared the color and little doubt, the color is akin to what Nana, my grandmother on my mother's side, used to call the "dog's breakfast". But thanks to the cayenne and chili powder, the soup has a welcome kick that's smoothed and cooled by the coconut milk.

This soup, it's a winner.

COMPLIMENTS!
"Just made this tonight, and it's really good!" ~ Anonymous
"We all (including the kids, 8 and 4) loved the balance of spicy with sweet coconut." ~ MamaGames
"I used Kabocha squash (big harvest, froze a lot) with good results." ~ Anonymous
"Holy hand grenades this is fabulous!!" ~Mollie
"We loved it!" ~ Monique

RECIPE for SWEET POTATO SOUP with QUINOA & COCONUT MILK

Adapted from Quinoa 365: The Everyday Superfood
Hands-on time: 20 minutes active plus occasional attention throughout
Time to table: 60 minutes
Makes 5 cups

SWEET POTATOES
Water to cover
1 pound sweet potatoes, peeled and diced small

QUINOA
1 medium onion, diced
2 tablespoons water (or more as needed)
1/2 cup (88g) quinoa (I use red quinoa)
3 cups vegetable broth (I use Homemade Vegetable Bouillon)

COMBINE
Cooked Sweet Potatoes
Cooked Quinoa
1 cup coconut milk, light or regular
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
Salt & pepper to taste

For garnish and contrast, sour cream or plain yogurt or keffir or something similar (omit for a vegan soup)

SWEET POTATOES In a saucepan with a cover, combine the water and sweet potatoes and bring to a boil. Reduce heat to maintain a slow simmer and let simmer until the sweet potatoes are fully cooked but not so cooked as to break apart.

QUINOA In a large pot or Dutch oven, cook the onion in the water until soft. Add the quinoa and broth, cover and bring to a boil. Lower the heat to maintain a slow simmer, let simmer until the quinoa is cooked, about 15 minutes.

COMBINE Stir the sweet potatoes into the quinoa. With an immersion blender, blend until a bit thicker, leaving some recognizable bits of sweet potato. (You could also use a blender, if so, leave out some of the sweet potato pieces, they really do help the appearance.) Stir in the coconut milk and spices and warm through again. Taste and season with salt and pepper to taste.

SERVE To serve, top with a dollop of sour cream or yogurt.

Per Cup (regular coconut milk): 162 Calories; 2g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 59mg Sodium; 33g Carb; 5g Fiber; 5g Sugar; 4g Protein. WEIGHT WATCHERS WW Old Points 2.5 & WW PointsPlus 4 & WW SmartPoints 5 & WW FreeStyle 3

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