Curried Sweet Potato, Quinoa and Pearl Barley Soup (Vegan) (Adapted from my friend Kerry’s Mom’s recipe)

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Ingredients:

1 tablespoon coconut oil

1 medium onion, diced

2 cloves of garlic, finely chopped

1 tablespoon of curry powder

6 oz. soy chorizo, crumbled

4 cups vegetable stock

1/4 cup quinoa

1/4 cup pearl barley

1-14 oz. can diced tomatoes

1 tablespoon brown sugar

2 teaspoons chipotle peppers in adobo sauce, chopped up

1 medium orange sweet potato, cut up into 1/2″ cubes

1 medium sweet yam, cut up into 1/2″ cubes

1 pinch of salt

lime

cilantro chopped for garnish

Directions:

Sauce the onion in the oil until translucent, then add in garlic and sauce for 1- 2 minutes. Then mix in the curry powder. Sauce another minute, then add in the vegetable stock, quinoa, pearl barley, tomatoes, brown sugar, chipotle and soy chorizo. Bring to a boil and simmer for 5 minutes. Add in the cubed sweet potato and yam and salt. Bring to a boil and then lower heat to a simmer and cook until the yams are just cooked through. Serve with a squeeze of lime and garnish with chopped cilantro, (and a dollop of crema or sour cream if you are not lactose challenged or are not vegan).