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🍽️ Creamy Sweet Potato Coconut Soup with Red Quinoa

385 kcal · 30 min · 4 servings

Ingredients

• 100 g red quinoa
• salt
• 400 g sweet potatoes
• 1 onion
• 2 garlic cloves
• 1 red chili pepper
• 3 tbsp olive oil
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground fenugreek
• 1 tsp turmeric
• 600 ml vegetable broth
• 200 ml coconut milk
• pepper
• 1 tbsp lemon juice
• 2 sprigs coriander

Instructions

1. 1. Rinse the red quinoa under warm water until the water runs clear.
2. 2. Place the drained quinoa into 300 milliliters of boiling water.
3. 3. Cook the quinoa covered on low heat for about 12 minutes.
4. 4. Remove the pot from the heat and let the quinoa swell for another 5 minutes.
5. 5. Season the cooked quinoa with a pinch of salt.
6. 6. Peel the sweet potatoes and cut them into small cubes.
7. 7. Peel the onion and garlic and chop them finely.
8. 8. Wash the chili, remove the seeds, and chop it as well.
9. 9. Heat some olive oil in a large pot.
10. 10. Sauté the onions, garlic, and chili until translucent over medium heat.
11. 11. Add the sweet potato cubes to the pot.
12. 12. Sprinkle everything with your chosen spices.
13. 13. Deglaze the mixture with vegetable broth.
14. 14. Simmer the soup covered on low heat for about 15 minutes.
15. 15. Puree the soup finely with a hand blender.
16. 16. Stir the coconut milk into the pureed soup.
17. 17. Bring the soup back to a brief boil.
18. 18. Season the soup to taste with salt, pepper, and lemon juice.
19. 19. Wash the fresh coriander and shake it dry.
20. 20. Pluck the coriander leaves from the stems.
21. 21. Fill four bowls with the hot soup.
22. 22. Distribute the prepared red quinoa evenly over the soup.
23. 23. Garnish each bowl with the fresh coriander leaves.

Nutrition per serving

• kcal: 385
• Protein: 6 g · Fett/Fat: 21 g · Carbs: 43 g