Gluten-Free & Dairy-Free Sweet Potato Quinoa Soup


This soup is seriously going to rock your world. Helloooooo winter- I’ll be serving this soup at least once a week.

Now that I’m able to start eating more foods (and healing my gut) I’m loving all the new flavors and textures.

Apples, quinoa and chocolate to name a few. Hehe…

I’m in love with trying new foods.


Especially when my body loves them and doesn’t react to them in a negative way. It’s kind of amazing.

And I love it.

I’ve been hugging my bowl of sweet potato quinoa soup all week and let me tell you something…it’s pretty gosh darn fabulous.

You SO wanna eat this.

Like every DAY.

Just warning you.

You should probably stock up on quinoa and sweet potatoes because you’ll want to serve this one again next week….and possibly for Thanksgiving, too!


It’s amazing how often we speed through life without taking time for a hug or without even asking for one, isn’t it?

I’ve been dealing with my health issues for almost 7 years now and sometimes, well… I just wanna hug. Don’t we all? It’s amazing how consuming hugs and love feeds our heart and makes us feel cared for and loved. Isn’t it?

It’s almost like a hug puts love into our bodies. Now, I know organic food and green juice makes us healthier but sometimes a hug is all we need to make us healthier.

I’ve lived alone now for 3 years and I love it.



It’s kind of the best thing EVER.

But I still crave a hug.


Even if it’s from my sister or my best guy friends because a hug is so much more than just a, well hug.

I tend to hug everyone. Kinda funny but I’m a loveable person and hugs just make me so gosh darn happy.


How about you. What makes you feel full with love?

Is it a green juice, a walk in the park, a cup of tea or a piece of dark chocolate? Or maybe it’s none of those things…

I’d love to hear what you think.


Happy Thanksgiving!
4.5 from 2 reviews
Sweet Potato Quinoa Soup
Prep time
Cook time
Total time
Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Vegetarian & Vegan
Recipe type: Entree
Serves: 4
  • ½ cup quinoa
  • ¼ cup extra-virgin olive oil
  • 1 large white onion, diced
  • 2 garlic cloves, peeled, chopped
  • 4 cups organic vegetable broth
  • 2 large organic sweet potatoes, peeled and grated
  • ¼ tsp. cumin
  • ¼ tsp. chili powder
  • 1 tsp. sea salt
  • ¼ tsp. pepper
  • 1 Tbsp. organic dried cranberries
  • ¼ cup parsley, finely chopped
  1. Cook quinoa on stove top according to package directions.
  2. 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.
  3. 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.
  4. 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.
  5. 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

If you are in the NYC area, join me on December 9th for a one-on-one Cooking Class. Space is limited to only 8 people. Hope to see you there!

Valpone Event Invite

And for MORE holiday recipes, check out my {NEW} *Gluten-Free, Dairy-Free, Soy-Free, Peanut-Free Vegetarian HOLIDAY E-BOOK* with 80 Holiday Recipes Inside (Vegetarian/Vegan and Paleo recipes) along with COUPONS and a Raffle! LINK:


Amie | 
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25 replies
  1. Monica
    Monica says:

    Thanks for this recipe – it looks so yummy cannot wait to make it! I feel the same way about hugs – love to give them and love receiving them! Wish more people would pause to enjoy and appreciate the little things in life rather than just rush through their daily lives you know? So, for me it’s those little things that make me feel full of love – a beautiful sunset, a nice compliment, a smile, the sound of rain, a snowy landscape, a glimpse of a gorgeous red tailed hawk, etc.
    Best wishes for a happy, healthy, peaceful Thanksgiving!

  2. marlies
    marlies says:

    This looks so delicious! About how much volume of shredded sweet potato did you end up with? I would love to try this with butternut squash (I’ve got so many!), and am not quite sure how I would convert the amount…Thanks!!

  3. marlies
    marlies says:

    Thanks so much for the quick response! I made the soup for myself, my dad and my brother and we all loved it! Once I get back home I’ll definitely be making it again…I have a giant bag of quinoa (thanks Costco!) and a ton of sweet potatoes that need using, so there’s no reason not to! 🙂 I might add some nutritional yeast because I just love it so much, I add it to everything I possibly can haha

  4. Debbie
    Debbie says:

    Hi…looks great but I still follow a lowfodmaps diet avoiding onion and garlic. Do you have any suggestions on what to substitute. Can I use asafetida powder and garlic flavored oil to get similar flavor…would you know how much to use. Also have some canned sweet potato….could I sub it for the fresh? What amt?
    Thanks cain’t wait to try.

    Hugs are wonderful! Sending you one!

    • Amie
      Amie says:

      Thanks Debbie; great to hear from you. I’d use a small amount of the oil to start and see how it tastes. I haven’t tried substituting canned but try starting with 1 can. Enjoy!!!!

  5. Karen D
    Karen D says:

    This looks and sounds so delicious…just wondering about substituting fresh organic cranberries for the dried…my only source for dried (out here in the middle of nowhere) contain sugar. Thanks!

  6. Lori Williams
    Lori Williams says:

    This looks so good! And my diabetic hubby loves sweet potatoes and they’re low glycemic!! I will be making this soon. Thanks! And we would love to win the Better Life Cleaning Supplies. We have a new granddaughter living with us, so its,more important than ever to use non toxic products. Thanks again, Amie! Sendings hugs your way!

  7. Tiana Gustafson
    Tiana Gustafson says:

    Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at As Arnold says “I’ll be back” 🙂 Thanks again!

  8. Hanna Saltzman
    Hanna Saltzman says:

    This looks so delicious! One of my goals this winter is to improve my soup-making skills (I’m writing this while eating lentil soup for lunch!). Will try this recipe next week!

  9. undici
    undici says:

    Thanks for the recipe, it was great. I didn’t have the cranberries, so I left them out. I also used cilantro instead of the parsley which was quite good. I think I would add a bit more spice next round. Because I am a tad on the lazy side, I did not blend. But it still turned out delish and hearty.


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