Creamy Roots with Quinoa

Serves: 6-8

Ingredients

• • 1 Tbsp. – olive oil or unrefined coconut oil
  • ½ cup- onion, minced
  • 2 cloves- Garlic, minced
  • 1 cup- Carrots, peeled and diced
  • 3 cups- sweet potatoes, peeled and diced
  • 1 cup- Almonds

• ¼ tsp- Cinnamon
• ½ tsp- Thyme
• 3 quarts Vegetable or chicken stock
• 1-½ cup- Quinoa, cooked and drained
• Salt & Pepper to taste

Method

1. Heat heavy bottomed stock pot, add oil.
2. Add onions, garlic, carrots and almonds to pot and sauté until softened and vegetables start to become limp.
3. Add stock, sweet potatoes, cinnamon and thyme.
4. Bring to a boil and simmer for @ 20 minutes or until vegetables are soft.
5. Puree ½ of soup in blender or with hand held immersion style blender until smooth.
6. Place soup back in pot and add cooked quinoa.
7. Season soup with salt & pepper and extra cinnamon if desired.

Chef Notes

• Sauté 2 cups of mushrooms with onions for a richer chunky soup
• Add a squeeze of fresh lime juice at the end of cooking