Warm, filling and delicious. This soup is almost better than a good hug!
Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.
Prep Time: 5 minutes
Total Time: 35 minutes
- ½ cup quinoa
- ¼ cup extra-virgin olive oil
- 1 large white onion, diced
- 2 garlic cloves, peeled, chopped
- 4 cups vegetable broth
- 2 large sweet potatoes, peeled and grated
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- 1 tablespoon dried cranberries
- ¼ cup parsley, finely chopped
Cook quinoa on stove top according to package directions.
Place a large stockpot over medium heat; add oil and onions. Sauté the onions until golden brown. Add the garlic; cook for another 3 minutes. Pour in the vegetable broth and grated sweet potatoes; bring to a simmer and add cumin, chili powder, sea salt and pepper. Cook until sweet potatoes are tender, approximately 20 minutes.
Then, carefully transfer mixture, in batches, to a food processor. Puree until smooth. Return mixture back to the pot on the stove over medium heat. Add in dried cranberries and cooked quinoa; cook for 5 minutes then remove from heat.
Serve warm. Garnish with parsley.