This is a simple, healthy soup that is creamy and rich without any cream or dairy! The healthy duo of quinoa and sweet potato make a perfect pairing for a leafy green salad!
- 1 very large sweet potato
- 1/2 large sweet onion, diced
- 2 carrots, diced
- 1 large clove garlic, minced
- 3 Tbsp. olive oil, divided
- Sea salt and pepper to taste
- 1 cups vegetable stock
- 1 cup cooked quinoa
Preheat oven to 400F.
Peel and large dice sweet potato. Place sweet potato on a rimmed baking sheet and drizzle with 2 Tbsp. olive oil and sea salt. Roast in the oven for 20 min.
In a large pot saute onion, garlic and carrot in the remaining 1 Tbsp. olive oil until tender.
Add potato to the onion mixture and the vegetable stock. Simmer for 20-30 min. until all vegetables are completely tender.
With a hand blender or standup blender mix until pureed. Adjust seasoning. Add quinoa and serve!