Roasted Sweet Potato And Quinoa Soup

• 1 whole Very Large Sweet Potato
• 3 Tablespoons Olive Oil, Divided
• 1/2 whole Large Sweet Onion, Diced
• 2 whole Carrots, Diced
• 1 clove Garlic (large), Minced
• 32 ounces, fluid Chicken Or Vegetable Stock
• Sea Salt And Pepper, To Taste
• 1 cup Cooked Quinoa
• 1 Tablespoon Butter
• 1/2 cups Panko Crumbs
• 1/3 cups Parmesan Cheese, Finely Grated
• Parsley, To Garnish

1. Preheat oven to 400u0b0F.
2. Peel and large dice sweet potato. Place sweet potato on a rimmed baking sheet and drizzle with 2 tablespoons olive oil and sea salt. Roast in the oven for 20 minutes.
3. In a large pot, heat the remaining tablespoon of oil and saute onion, garlic, and carrot until tender. Add potato to the onion mixture and add the chicken stock. Simmer for 20-30 minutes until all vegetables are completely tender. With a hand blender or standing blender, mix until pureed. Adjust seasoning. Add quinoa and reheat.
4. 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.
5. Top each bowl of soup with the panko crumbs and garnish with the parsley.

sweet potato, olive oil, sweet onion, carrots, clove garlic, chicken, salt, quinoa, butter, panko crumbs, parmesan cheese, parsley

Taken from tastykitchen.com/recipes/soups/roasted-sweet-potato-and-quinoa-soup/ (may not work)