Friday, February 13, 2015

Roasted Carrot and Sweet Potato Soup with Quinoa

The original recipe doesn't call for Quinoa but I like the added texture and punch of protein the quinoa gives.

Roasted Carrot and Sweet Potato Soup with Quinoa

4            sweet potatoes, peeled and cubed
4            large carrots, peeled and diced same size as sweet potatoes
1            large red onion, peeled and quartered
4-5         cloves garlic, skin on
1/4         cup olive oil for roasting
1            teaspoon kosher salt
1/4         teaspoon crushed red pepper flakes
1/4         teaspoon smoked paprika
1/4         teaspoon ground black pepper
4            sprigs thyme – or a pinch of dried
8            cups vegetable broth (or 4 cups water/4 cups veg. broth)
            --can also replace some of the stock with nut or soy milk
1/2        cup dry quinoa
1            cup walnuts, lightly chopped
2            tablespoons brown sugar
2            tablespoons vegan butter

Preheat oven to 400 degrees.  Lin a baking sheet with foil or parchment paper and toss your chopped sweet potatoes, carrots, onion and garlic in olive oil, salt, thyme, pepper flakes, paprika and black pepper.  Roast for 35-40 minutes, until the sweet potatoes and carrots are fork tender.  I moved them around after about 20 minutes.  Make sure the onion doesn’t burn.

While veggies roast, candy the walnuts.  Chop walnuts into nice size pieces, then place in a pan with the brown sugar and vegan butter over medium heat.  Stir constantly, until the vegan butter and sugar are melted and combined.  Continue to cook for an additional 5-6 minutes, then remove from heat and set aside.

Remove vegetables from oven and add to large soup pot.  Pinch garlic out of its skin and put in pot whole.  Add liquid (stock and nut milk)  You can add the liquid in stages to insure the desired amount of liquid.  Puree the soup (I used an emulsion blender – but you can process via blender in batches).  Once the soup is blended and smooth, add 1/2 cup quinoa and cook until the quinoa is nice and thick.

Serve with Walnuts on top!

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