Smoky Sweet Potato Soup
With just the right amount of smokiness, a little sweet and a little savory, and super satiating—this recipe is a cool-weather essential.
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Cooking tools:
- Immersion blender
- Pot
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Mason jar
- Airtight container
- Toaster
- Colander
- Fine-mesh sieve
- Ladle
- Spoon
Ingredients
- 1 tablespoon sunflower oil
- 1½ cups diced red onion
- 1¼ cups diced orange bell pepper
- 1½ 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
- ⅔ cup
- red quinoa
- , rinsed
- 1 cup frozen
- spinach
- , broken up into pieces
- 1 teaspoon salt
- ½ cup roasted pumpkin seeds
- ¼ cup fresh cilantro leaves
- 5 slices of toasted crusty bread
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