Nutty Sweet Potato Soup with Harissa and Spinach
Harissa is a smoky North African chili paste made from smoked chiles, olive oil, spices, and sometimes tomatoes. Heat and flavor vary from brand to brand. This recipe was made with a French-produced harissa with a mild heat and extra sweetness from tomatoes.
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- 2 Tbs. olive oil
- 2 medium leeks, white and light green parts thinly sliced (2 cups)
- 3 Tbs. tomato paste
- 3 Tbs. creamy peanut butter
- 1 1/2 Tbs. harissa paste
- 2 cloves garlic, minced (2 tsp.)
- 1 tsp. ground turmeric
- 3/4 tsp. ground cumin
- 2 medium sweet potatoes, peeled and sliced 1/4-inch thick (5 cups)
- 3 1/2 cups low-sodium vegetable broth
- 3 oz. spinach leaves, thinly sliced (2 packed cups)
- 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.
- 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.
- Calories 139
- Carbohydrate Content 16 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 188 mg
- Sugar Content 5 g