Makes about 10 cups
2 pounds sweet potatoes, peeled, then cut in 3/4-inch cubes
6 cups water
1 cup uncooked quinoa
1 large onion, finely chopped
2 Tablespoons vegetarian bouillon paste (or substitute bouillon cubes)
1 (13.5-ounce can) light coconut milk (unsweetened, NOT cream of coconut)
1 1/2 Tablespoons soy sauce
1 1/2 Tablespoons mild molasses
1-2 teaspoons chili powder*
1-2 teaspoons curry powder*
1-2 teaspoons Thai Kitchen red curry paste*
1/2 teaspoon ground cumin
Fresh chopped cilantro for garnish, optional
Place the prepared potatoes in a medium saucepan, cover with water; bring to a boil over high heat, then reduce the heat to medium-low, cover saucepan and boil gently for 15 minutes, or until the potatoes are tender.
Meanwhile, in a large saucepan, combine the water, quinoa, chopped onions and bouillon, stirring until the bouillon is dissolved; bring to a boil over high heat, then reduce the heat to medium-low, cover saucepan and boil gently for 15 to 20 minutes, or until the quinoa is done. (When done, the seeds will lose their white centers and become transparent and the curly seed germs separate from the body of the seeds).
Stir the remaining ingredients, except cilantro, into the cooked quinoa.
If additional liquid is needed, use the potato cooking water, then drain any water remaining from the potatoes.
Stir the drained potatoes into the soup.
Transfer 2 to 3 cups of the soup to a blender; puree, then stir back into the soup. (Or, use an immersion blender to partially blend the soup right in the saucepan).
Stir over heat until the soup is steaming hot.
Ladle soup into individual bowls.
Garnish with chopped cilantro, if desired.
Source: Original recipe by LuAnn Bermeo, author of Amazing Meals I and II, inspired by a recipe by Allanna Kellogg, which appeared on her blog, A Veggie Venture.
Recipe and photo by LuAnn.