Smoky Sweet Potato & Quinoa Soup

Craving some warm soup? This is a winner! It’s hearty, healthy, and full of flavor. Sweet, smoky, and warming – it stands alone as a hearty lunch or can be a delicious side dish to your protein of choice. Sweet potatoes are an excellent source of fiber, as well as many vitamins and nutrients such as iron, calcium, selenium, vitamins B and C. Quinoa adds a boost of protein, and pumpkin seeds bring healthy fats, magnesium, and zinc.

Smoked paprika may be my favorite spice – I love the depth and dimension that it adds to any dish. It pairs perfectly with the sweetness of the red peppers and sweet potatoes.

My go-to soup recipes follow a similar pattern – they’re easy and don’t require a lot of hard-to-find ingredients. The prep time is simply chopping vegetables, measuring spices, and stirring. Plus, this can be easily frozen to be enjoyed later! I like to add a little cheese to serve but this is entirely optional if you follow a vegan diet. I hope you like this soup 😀

Smoky Sweet Potato & Quinoa Soup

Smoky Sweet Potato & Quinoa Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Try this hearty and healthy plant-based soup – the smoky spices will warm you up on a cold winter's evening!


  • 1 Tbsp. coconut oil (or avocado oil)
  • 1 1/2 cups sweet onion, diced
  • 1 1/4 cups red pepper, diced
  • 1 1/2 pounds sweet potatoes, diced (about 3 medium potatoes)
  • 2 large carrots, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. nutritional yeast
  • 2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 6 cups vegetable broth
  • 2/3 cup quinoa, rinsed
  • 1 cup frozen spinach
  • 1/2–1 tsp. salt, to taste
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/4 cup fresh cilantro leaves, chopped
  • Cotija or feta cheese, crumbled – for garnish (optional)


  1. Heat the oil in a large soup pot over medium heat. Add the onions and peppers, cooking for about 5-10 minutes until softened.
  2. Add the carrots, sweet potatoes, garlic, nutritional yeast, smoked paprika, garlic powder, and cumin. Cook for 5-10 more minutes, adding a little water if needed to prevent sticking.
  3. Add vegetable broth and quinoa – cover and bring to a boil over medium-high heat.
  4. Lower the heat and simmer for 20-30 minutes until quinoa is cooked and the sweet potatoes are tender.
  5. Using an immersion blender, puree the soup so it's smooth but still has some texture (whatever your preference). You could also transfer half of the soup to a blender.
  6. Top with pumpkin seeds, cilantro, and cheese if desired.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 831mgCarbohydrates: 43gFiber: 9gSugar: 13gProtein: 9g

Nutritional information is an estimate and may vary per preparation.

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