Smokey Sweet Potato Soup


I recently discovered this really amazing recipe in Caitlin Shoemaker’s blog. The recipe is actually from the Vegan Yack Attack’s Meal Prep book, which I subsequently ordered (lol). Caitlin’s photo looked so appetizing though, that I had to try it.
The problem is that I didn’t have all the ingredients at home. So instead of red quinoa I used red lentils for protein, and I used olive oil in place of sunflower oil. I also added a bit of grated ginger, for good measure. hehe…
It turned out really, really good. But I was still curious about the original recipe, so I bought the ingredients and tried again. And it was also really, really good.
So, I challenge you to try and make this recipe. Then tell me which one did you make? Which one would you prefer? with quinoa or lentils?

Here is the original recipe from Caitlin’s blog:

Ready in 45 min, Serves 4

  • 1 Tbsp (15 ml) sunflower oil (but you can use olive oil too)
  • 1 1/2 cups (190 g) red onion, finely chopped
  • 1 1/4 cups (188 g) diced red/orange bell pepper
  • 600-700g sweet potatoes, cubed
  • 2 large carrots, chopped
  • 3 cloves garlic, grated or chopped (or 2 tsp of garlic paste)
  • 2 Tbsps (10 g) of nutritional yeast
  • 2 tsp (5 g)  of smoked paprika
  • 1 tsp of ground cumin
  • 4 cups (950 ml) vegetable broth
  • 2 cups (475 ml) water
  • 2/3 cup (116 g) of red quinoa, rinsed  (or any quinoa is ok)
  • 1 cup (110 g) frozen spinach, broken up into pieces
  • Salt & Pepper, to taste
  • 1/2 cup (70 g) roasted pumpkin seeds (pepitas)
  • 1/4 cup (4 g) fresh cilantro leaves
  1. In a large pot, heat the sunflower oil over medium heat. Add the red onion and bell pepper and cook, stirring frequently, until the onion is softened, about 5 minutes. Adjust the heat to medium-low and add the sweet potatoes, carrots, garlic, nutritional yeast, smoked paprika,garlic powder, and cumin. Cook for 5 more minutes, adding 1 or 2 tablespoons (15 to 30 ml) water if necessary to prevent sticking.
  2. Stir in the vegetable broth, water, and quinoa, cover, and bring to a boil over medium-high heat. Once boiling, adjust the heat so that the soup is simmering, cover, and cook, stirring occasionally, until the quinoa is tender, about 20 minutes longer.
  3. Puree half of the soup mixture using an immersion blender or by carefully transferring to a blender. Add the spinach, stirring to break up any clumps, and add salt to taste. Let the soup cool for 20 minutes, then divide it between 5 jars or storage containers. Top each serving with the pumpkin seeds and cilantro and store in the refrigerator for up to 7 days. Serve as desired.

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