If you ordered our Ginger Coconut Curry Carrot Soup, this is a great way to make use of some of the soup you ordered. It’s an easy recipe, with so much texture and color. The flavors are in the soup that you bought, so it comes together easily with just a few extra ingredients.

Makes 4 veggie bowls


  • 2 organic sweet potatoes, peeled and diced in 1/2″ bite size pieces
  • 2 C organic cauliflower florets
  • 1 organic red bell pepper, julienne cut
  • 3 T extra virgin olive oil, divided
  • 1 T kosher salt, plus more for garbanzos and carrots
  • 1 15 oz can organic garbanzo beans, drained
  • 2 large organic carrots, julienne cut
  • 1 T Spanish smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 C organic greens (such as baby spinach, lacinato kale, cabbage)
  • 1 C edamame beans, shelled and cooked
  • 2 C Pepper & Salt Kitchen Ginger Coconut Curry Quinoa Soup
  • 2 C cooked tricolored quinoa
  • 1/2 C toasted cashews
  • 1/2 C green onions, chopped

Preheat oven to 425. On a parchment lined sheet pan, place sweet potatoes, cauliflower and red bell. Toss well with 2 tablespoons olive oil and 1 tablespoon kosher salt. On a separate parchment lined sheet pan, place garbanzo beans and carrots. Toss with 1 tablespoon olive oil, paprika, garlic powder and 1 teaspoon salt. Spread out into even layer on sheet pan. Place both sheet pans in oven and roast for 10 minutes. Take ingredients out and toss everything to get even cook on all sides. Place back in oven for an additional 7 minutes or until ingredients are fork tender and slightly caramelized.

While ingredients are roasting, cook quinoa according to directions and gently warm Ginger Coconut Curry Quinoa Soup in medium size stock pan. Keep covered low heat until ready to assemble bowls.

To Assemble: Place equal amounts of greens in bottom of bowl. Top with warm quinoa, equal amounts of sweet potatoes, cauliflower, red onion, garbanzos and carrots, and edamame. Pour 1/2 cup of warm Ginger Coconut Curry Quinoa Soup over the top and garnish with cashews and green onion.


  • Adding a protein to this bowl, such as chopped grilled chicken or ground beef, lamb or chicken would be really good.
  • Sautéing vegetables in sesame oil, ginger and garlic would be another layer of flavor.
  • We served with sliced limes and sriracha as well. So good.

Photo Credit : Caitlin Shoemaker. We forgot to take a photo of our food, but found this gorgeous photo that basically represents what we have in the recipe. Thank you Caitlin!