Roasted Sweet Potato Soup with Quinoa

A nutritious and flavorful soup featuring the earthy sweetness of roasted sweet potatoes and the protein-packed goodness of quinoa.

Ingredients:

• 3 medium-sized sweet potatoes, peeled and diced
• 1 cup quinoa, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped for garnish

Instructions:

Preheat the oven to 400F 200C

Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet

Roast the sweet potatoes in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized

In a large pot, saut the chopped onion and garlic in olive oil until softened

Add the roasted sweet potatoes to the pot and pour in the vegetable broth

Bring to a boil

Reduce the heat and simmer for 15 minutes, allowing the flavors to meld

Meanwhile, cook the quinoa according to package instructions

Once the sweet potato mixture is ready, use an immersion blender to puree the soup until smooth

Stir in the cooked quinoa and season with additional salt and pepper if needed

Serve the soup hot, garnished with chopped cilantro

Enjoy this healthy, comforting, and delicious Roasted Sweet Potato Soup with Quinoa!