You are here: Home » Recipes » Roasted Sweet Potato and Quinoa Soup Roasted Sweet Potato and Quinoa Soup Recipe by Our Cookbook Collection Yield 4 servings Prep 15 minutes Cook 50 minutes Rich and toasty, sweet potato soup is a satisfying cold weather staple. PrintEmail Ingredients 1 large sweet potato1/2 large sweet onion, diced2 carrots, diced1 large clove garlic, minced3 tablespoons olive oil, divided sea salt and pepper to taste900 milliliters chicken or vegetable stock1 cup cooked quinoa1/2 cup panko crumbs1 tablespoon butter1/3 cup grated parmesan parsley for garnish Instructions Preheat oven to 400F. Peel and large dice sweet potato. Place sweet potato on a rimmed baking sheet and drizzle with 2 Tbsp. olive oil and sea salt. Roast in the oven for 20 min. In a large pot saute onion and carrot until tender. Add potato to the onion mixture and add the chicken stock. Simmer for 20-30 min. until all vegetables are completely tender. With a hand blender or standup blender mix until pureed. Adjust seasoning. Add quinoa and reheat. For the panko topping, melt the butter in a small fry pan and add the panko and cook until lightly browned. Add the parmesan and stir to combine. Top each bowl of soup with the panko crumbs and garnish with the parsley. Recipe courtesy of Tara Noland, a nurse turned family cooking blogger who enjoys developing easy, fast and healthy meals to serve the family. Find more family friendly recipes at http://noshingwiththenolands.com.