Nutty Sweet Potato Soup with Harrisa and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbs. olive oil2 medium leeks, white and light green parts thinly sliced (2 cups)3 Tbs. tomato paste3 Tbs. creamy peanut butter1 ½ Tbs. harissa paste2 cloves garlic, minced (2 tsp.)1 tsp. ground turmeric¾ tsp. ground cumin2 medium sweet potatoes, peeled and sliced ¼-inch thick (5 cups)3 ½ cups low-sodium vegetable broth3 oz. spinach leaves, thinly sliced (2 packed cups)Lemon wedges, for garnish
1. Heat oil in Dutch oven over medium-high heat. Add leeks, and sauté 5 to 7 minutes. Stir in tomato paste, peanut butter, harissa, garlic, turmeric, and cumin; cook 1 minute, stirring constantly. Add sweet potatoes, broth, and 1 1/2 cups water, and simmer over medium-low heat, partially covered, 20 to 25 minutes, or until sweet potatoes are tender.
2. Blend mixture with immersion blender, adding more water if soup is too thick. Bring soup back to a simmer, and stir in spinach leaves. Serve with lemon wedges.
Serving Size: 1.25 Cups
2. Blend mixture with immersion blender, adding more water if soup is too thick. Bring soup back to a simmer, and stir in spinach leaves. Serve with lemon wedges.
Serving Size: 1.25 Cups
Nutritional Info Amount Per Serving
- Calories: 200.0
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 227.1 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 5.5 g
- Protein: 5.1 g
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