Here’s a creamy and delicious vegetarian soup that will warm you up on a cold winter day. I’ve added a bit of quinoa to make it more of a meal and to give it some protein, and topped it with just a bit of fresh grated parmesan cheese. I don’t peel my carrots because the outside has lots of nutrients – however I do buy organic and give them a good wash first.
1 cup cooked quinoa
4 cups low sodium vegetable broth
2 large sweet potatoes, peeled and diced
1/2 white onion, diced
2 carrots, diced
3 tablespoons olive oil
1 tablespoon cinnamon
1 teaspoon paprika
salt and pepper, to taste
optional – grated parmesan cheese
Preheat the oven to 375F. On a large baking sheet use 2 tablespoons of the olive oil and place the diced sweet potatoes on it. Sprinkle the cinnamon and paprika on top and place in the oven. Bake for 10 minutes, then flip the potatoes and bake another 15 minutes.
In a large stock pot, use the other tablespoon of olive oil and place the onions and carrots inside. Sprinkle with salt and pepper. Cook together for about 10 minutes, letting the vegetables soften. The onion you don’t need to cut as fine – but try to get the carrots smaller to help them soften faster.
When the potatoes are done, add them to the stock pot along with the vegetable broth. Bring to a low boil and cook for about 10 minutes (all the vegetables with be soft at this point.) Transfer all the soup to a blender or use an immersion blender and blend until smooth. I used my blender and did it in two batches. Place the soup back into the pot, turn the heat to low and add the cooked quinoa. Stir in well and let it cook for about 5 minutes, just to warm the quinoa. Serve warm, add parmsean cheese if you like. Makes 4 larger servings.