This Bolivian quinoa soup gets its sunny hue and sweet, fruity heat from the Andean chile ají amarillo. The word "chupe" comes from the Quechua word "chupi," which means a soup with many ingredients. This version is substantial, featuring potatoes, quinoa, edamame and corn. If you can get your hands on fresh favas in the springtime, you can use them in place of the edamame.
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