Sweet Potato Soup With Harissa & Spinach |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A rich, smooth, spicy soup. Great winter warm-up. Harissa is a Moroccan chili paste Ingredients:
2 tablespoons olive oil |
2 medium leeks, white and light green parts thinly sliced |
3 tablespoons tomato paste |
3 tablespoons creamy peanut butter |
1 tablespoon harissa |
2 garlic cloves, minced |
1 teaspoon ground turmeric |
3/4 teaspoon ground cumin |
2 medium sweet potatoes or 2 medium yams, peeled and sliced 1/4 inch thick |
3 1/2 cups low sodium vegetable broth |
3 ounces baby spinach leaves, thinly sliced |
lemon wedge, for garnish |
Directions:
1. Heat oil in dutch oven over med-high heat. Add leeks and saute 5-7 minutes. stir in tomato paste, peanut butter, harissa, garlic, turmeric, and cumin cook 1 to 2 minutes stirring constantly. Add broth, sweet potatoes, and 1 1/2 c water. Simmer over med-low heat, partially covered for 25 minutes or until sweet potatoes are tender.
2. Remove from heat and blend mixture with immersion blender (add more water if too thick). Bring soup back to a simmer and stir in spinach.
3. Serve with lemon wedges.
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