For the sweet potato soup, simmer quinoa in 1 ½ times the amount of lightly salted water for about 15 minutes. Peel sweet potatoes and cut into cubes.
Chop onions and garlic and sauté in olive oil until translucent. Pour in coconut milk and soup, add sweet potato cubes and lemon juice and simmer for about 10 minutes.
Puree the soup, season to taste and serve with the finished quinoa.
Preparation Tip:
My sweet potatoes were purple this time, of course the sweet potato soup also works with orange sweet potatoes.
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