Cook quinoa on stove top according to package directions.
Place a large stockpot over medium heat; add oil and onions. Sauté the onions until golden brown. Add the garlic; cook for another 3 minutes.
Pour in the vegetable broth and grated sweet potatoes; bring to a simmer and add cumin, chili powder, sea salt and pepper. Cook until sweet potatoes are tender, approximately 20 minutes. Then, carefully transfer mixture, in batches, to a food processor. Puree until smooth.
Return mixture back to the pot on the stove over medium heat, add in dried cranberries and cooked quinoa; cook for 5 minutes then remove from heat.
Serve warm. Garnish with parsley.
Serving Size: 1 cup Calories: 200 cal • Fat: 15.7 g • Protein: 4.7 g • Carb: 38.4 g • Fiber: 5.4 g • Sugar: 3.6 g • Sodium: 594.1 mg
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2013/11/25/gluten-free-dairy-free-sweet-potato-quinoa-soup/