Curried Sweet Potato and Quinoa Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 262.7
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 709.3 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 6.5 g

View full nutritional breakdown of Curried Sweet Potato and Quinoa Soup calories by ingredient
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Introduction

A nice combination of textures and flavors for any time of year. Serve for lunch or add a salad or whole grain slice of bread for dinner. Use a home mad vegetable broth and it is Vegan friendly. A nice combination of textures and flavors for any time of year. Serve for lunch or add a salad or whole grain slice of bread for dinner. Use a home mad vegetable broth and it is Vegan friendly.
Number of Servings: 6

Ingredients

    1 tbsp Extra Virgin Olive Oil
    2 cup, chopped Onions, raw
    2 cup, chopped Carrots, raw
    1 stalk, large (11"-12" long) Celery, raw
    2 clove Garlic
    2 tsp Ginger Root
    2 tbsp Curry powder
    1 tsp Orange Peel
    2 sweetpotato, 5" long Sweet potato
    6 cup Vegetable Stock - Wolfgang Puck Hearty Stock (by KNDJP21)
    0.75 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
    1 cup Orange Juice
    .25 cup Maple Syrup

Directions

Prep: Cook and puree sweet potatoes. If desired prepare home made vegetable stock.
1. In large pot, heat oil over medium heat. Add onions, carrots and celery. Cook until tender 7-10 minutes.
2. Add Garlic, ginger, curry powder, and orange zest and stir one minute. Add sweet potato puree and vegetable stock. Stir thoroughly and bring to a boil. thoroughly rinse quinoa and add to soup. Cover and simmer 30-45 minutes.
3. Add orange juice and maple syrup and season to taste with salt and pepper. Garnish with toasted walnuts or almonds.

Serving Size: Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user FIORLAKE1.

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