Roasted Sweet Potato and Quinoa Soup

I’m always looking for recipes that include foods that are “in” and also rich in nutrients, this is the case with quinoa, coconut milk and sweet potato, all present in this Indian-inspired dish. Maybe it won’t be to everyone’s taste but it’s worth trying.

Approximate Nutritional Content: recipe makes 11 servings of 1 cup

• Calories: 130 kcal.

• Grams of fat: 7 gr. equals 1.5 fat servings

• Grams of protein: 3 gr. equals half a protein serving

• Grams of carbohydrates: 16 gr. equals 1 carbohydrate serving

*Note: nutritional information may vary according to the quantity and type of ingredients used, as well as the serving size

Ingredients:

• 2 sweet potatoes

• 8 cups fat-free chicken broth

• 1 can coconut milk

• 1 tablespoon turmeric

• 1 tablespoon cumin

• 1 teaspoon cardamom

• 1/4 teaspoon black pepper

• 1 tablespoon fresh grated ginger

• 1 cup raw quinoa

Preparation:

• Preheat oven to 425 degrees.

• Pierce the sweet potatoes with a fork and place on a baking sheet, roast in the oven until soft, approximately 45 minutes.

• While the sweet potatoes are cooking, place the chicken broth, coconut milk, all spices and ginger in a large pot. Last, add the quinoa and bring to a boil. Cover and cook over low heat for 20 minutes.

• Once the sweet potatoes are done, remove from the oven and peel, cut them into cubes and add them to the soup. Transfer to a blender or use an immersion blender to achieve a soup consistency.

Enjoy!