A subtly spicy and sweet soup with sweet potato and coconut milk. Quinoa add protein and nutrients to this delicious soup.
Recipe adapted from Quinoa 365: The Everyday Superfood
1 tbsp olive oil
1/2 cup diced onion
1/2 cup quinoa
2 large sweet potatoes, peeled and chopped
3 cups vegetable stock
1 cup coconut milk
1/2 tsp chili powder
1/4 cup plain yogurt or sour cream (optional)
Heat oil in a large soup pot or dutch oven over medium heat. Add onions and cook until softened, about 7 minutes. Stir in quinoa, sweet potato, and vegetable stock and turn heat on high until boiling. Reduce heat to medium and simmer for about 15 minutes until the quinoa and sweet potaotes are cooked. Puree mixture with an immersion blender, or in small batches in a regular blender. Return to low heat and add coconut milk and chili powder. Serve topped with yogurt or sour cream if desired.
I adore sweet potatoes and quinoa so this was my kind of soup. The boys didn’t enjoy it quite so much. I knew they wouldn’t, but I keep trying to feed them sweet potatoes/yams in hopes that one day they’ll learn to like it. If not, at least I get to enjoy it. I loved the combination of coconut milk and sweet potatoes in this dish, with a nice hint of spice from the chili powder. If you leave out the yogurt, this is a great dairy-free and vegan meal!
Food and Whine 
This looks delicious! My kind of soup.
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This sounds absolutely perfect! I love sweet potatoes.
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It’s interesting that the grains are cooked into and blended in the soup, must have a lot of body, I’ll try this one when sweet potatoes are back in.
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This sounds delicious. I can’t wait to make it! The perfect thing for tonight’s dinner 🙂 I adore all things quinoa, so this is perfect!
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I love sweet potatoes AND quinoa, AND coconut milk! This is the most perfect recipe, thank you!!
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This is so delicious! I added some salt, but other than that, it’s hearty, warms your heart, perfect for a cold winter day (especially if you have a cold, which I do), just a really satisfying easy to make soup, and it’s very healthy!
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Do you know how many servings this makes??
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It should serve around 4.
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My daughter is a college student who is vegetarian and loves sweet potatoes and quinoa. This is a perfect meal for her! She has a kitchen but very little time to cook. I’m wondering if this is freezable so I could make it and then stock her freezer. Could I make it completely and freeze it, or perhaps freeze it without the coconut milk?
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I haven’t actually tried it but I’m pretty sure it would freeze fine. I’ve heard coconut milk can be frozen so it should be ok.
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Thanks, Megan. I’ll let you know how it works out. I love the idea of freezing meals, but I’m always a little bit leery about actually doing it!
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Just made this- deeeelish! I was out of chili powder, so I used some paprika instead. Really filling! Thanks!
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Wonderful soup – thanks for sharing!Cheers,Allywww.happyearth.com.au
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So so good! Amazing velvety texture and I would have never thought to add quinoa. Thank you for sharing!
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This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
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I doubled the batch for leftovers, so perhaps something didn’t go well with that method, but mine turned out fairly bland and gluey (the way mashed potatoes can be if whipped to much with a mixer). I’ll probably pass on trying this one again.
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