Smoky Sweet Potato Soup
This Smoky Sweet Potato Soup is cozy, heart, and jam-packed with flavor! Sweet potatoes, quinoa, and warming spices combine to make this plant-based recipe.
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
- 1 tablespoon (15 ml) sunflower oil*
- 1 1/2 cups (190 g) diced red onion
- 1 1/4 cups (188 g) diced orange bell pepper
- 1 1/2 pounds (680 g) sweet potatoes, unpeeled, diced
- 2 large carrots, chopped
- 3 cloves garlic, minced
- 2 tablespoons (10 g) nutritional yeast
- 2 teaspoons (5 g) smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 4 cups (950 ml) vegetable broth
- 2 cups (475 ml) water
- 2/3 cup (116 g) red quinoa, rinsed
- 1 cup (110 g) frozen spinach, broken up into pieces
- 1/2–1 teaspoon salt, to taste
- 1/2 cup (70 g) roasted pumpkin seeds (pepitas)
- 1/4 cup (4 g) fresh cilantro leaves
- In a large pot, heat the sunflower oil over medium heat. Add the red onion and bell pepper and cook, stirring frequently, until the onion is softened, about 5 minutes. Adjust the heat to medium-low and add the sweet potatoes, carrots, garlic, nutritional yeast, smoked paprika,garlic powder, and cumin. Cook for 5 more minutes, adding 1 or 2 tablespoons (15 to 30 ml) water if necessary to prevent sticking.
- Stir in the vegetable broth, water, and quinoa, cover, and bring to a boil over medium-high heat. Once boiling, adjust the heat so that the soup is simmering, cover, and cook, stirring occasionally, until the quinoa is tender, about 20 minutes longer.
- Puree half of the soup mixture using an immersion blender or by carefully transferring to a blender. Add the spinach, stirring to break up any clumps, and add salt to taste. Let the soup cool for 20 minutes, then divide it between 5 jars or storage containers. Top each serving with the pumpkin seeds and cilantro and store in the refrigerator for up to 7 days. Serve as desired.
Notes
- Oil-Free: replace the oil with 1/4 cup of water or additional vegetable broth when sautéing the vegetables, adding more liquid as needed to prevent the vegetables from sticking.
- Reprinted from Plant-Based Meal Prep with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020
Keywords: sweet potato soup, sweet potato quinoa soup, vegan sweet potato soup, vegan yack attack, healthy sweet potato soup recipe