Preheat oven to 425 degrees F.
Pierce sweet potato several times and place on oven rack. Roast until just fork tender 35 to 45 minutes. Set aside to cool enough to handle, remove skins and dice into 1/2″ dice. Set aside.
In the meantime, add bring 2 1/2 cups water and quinoa to a boil, cover, reduce temperature to a simmer and cook until tender, about 15 minutes. Rinse and drain.
In a large Dutch oven, heat pot over medium-high heat, add the oil and when hot, the carrot and onion and 1 teaspoon of salt. Saute until onions are translucent, about 8 minutes. Add the garlic, coriander, and turmeric and cook, stirring, until garlic is fragrant, a minute or two. Add the stock and bring to a simmer.
Add in the cooked quinoa, the pork or chicken and the sweet potatoes. Add the lime juice, then any additional salt and the white pepper to taste. Garnish with cilantro and serve with additional lime if desired.
Keywords: Bargain Meal of the Week, Carrots, Chicken, Latin American, Peruvian, Pork, Potatoes, Quinoa, Soup, Sweet potato, Turkey, Turkey Leftovers