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.

Serves: 4

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.