Curried Sweet Potato And Quinoa Soup

• 1 tbsp vegetable oil
• 2 onions, finely chopped
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 tsp minced gingerroot
• 2 tsp curry powder
• 1 tsp freshly grated orange zest
• 2 cups sweet potato puree (see Tip)
• 6 cups reduced-sodium vegetable or chicken stock 3/4 cup quinoa
• 1 cup freshly squeezed orange juice
• 1/4 cup pure maple syrup (optional)
• Salt and freshly ground black pepper
• Toasted chopped walnuts or sliced almonds
• Plain yogurt, optional

1. In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.
2. Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in quinoa. Reduce heat to low. Cover and simmer until quinoa is tender and flavors have blended, about 30 minutes.
3. Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.
4. Healthy Cooking Tip
5. To get this quantity of pureed sweet potato, bake, peel and mash 1 large or 2 medium sweet potatoes, each about 6 oz. You can also use a can (14 oz) of sweet potato puree.

vegetable oil, onions, carrots, stalks celery, garlic, gingerroot, curry powder, orange zest, sweet potato puruee, vegetable, freshly squeezed orange juice, maple syrup, salt, walnuts, yogurt

Taken from www.epicurious.com/recipes/member/views/curried-sweet-potato-and-quinoa-soup-51127491 (may not work)