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Smoky Sweet Potato Soup
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Smoky Sweet Potato Soup

This smoky sweet potato soup is creamy, just the right amount of sweet, and with a savory smokiness that makes this soup the perfect way of eating sweet potatoes.
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 servings
Calories 416kcal
Author "Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020”


  • 1 tablespoon Sunflower oil
  • cups Diced red onion
  • cups Diced orange bell pepper
  • pounds Sweet potatoes, unpeeled, diced
  • 2 Large carrots chopped
  • 3 cloves Garlic minced
  • 2 tablespoons Nutritional yeast
  • 2 teaspoons Smoked paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Ground cumin
  • 4 cups Vegetable broth
  • 2 cups Water
  • cup Red quinoa, rinsed
  • 1 cup Frozen spinach, broken up into pieces
  • ½-1 tsp. Salt
  • ½ cup Roasted pumpkin seeds (pepitas)
  • ¼ cup Fresh cilantro leaves
  • 5 slices Toasted crusty bread (optional)


  • 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.
  • 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.
  • 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 with a slice of bread, if desired.


This soup is great for storing in the fridge to eat during the week, and it also freezes well if you want to plan way ahead. If you choose to freeze it, divide it into five freezer-safe storage containers and freeze for up to 6 months.


Calories: 416kcal | Carbohydrates: 72g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 1215mg | Potassium: 1123mg | Fiber: 11g | Sugar: 14g | Vitamin A: 29055IU | Vitamin C: 58mg | Calcium: 165mg | Iron: 5mg