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Sweet Potato Quinoa Soup

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Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Vegetarian & Vegan
Author: Amie Valpone
Recipe type: Entree
Serves: 4

Ingredients

½ cup quinoa

¼ cup extra-virgin olive oil

1 large white onion, diced

2 garlic cloves, peeled, chopped

4 cups organic vegetable broth

2 large organic sweet potatoes, peeled and grated

¼ tsp. cumin

¼ tsp. chili powder

1 tsp. sea salt

¼ tsp. pepper

1 Tbsp. organic dried cranberries

¼ cup parsley, finely chopped

Instructions

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.

Source

 

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