Sweet Potato Soup with Harissa and Spinach

Name: Sweet Potato Soup with Harissa and Spinach
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 2 medium leeks; 3 tbsp tomato paste; 3 tbsp creamy peanut butter; 1 tbsp harissa; 2 garlic cloves; 1 tsp ground turmeric; 0.75 tsp ground cumin; 2 medium sweet potatoes; 3.5 cup low sodium vegetable broth; 3 oz baby spinach leaves; lemon wedge

Spinach, leeks and potatoes simmered on the stove and spiced with harissa and turmeric for a Moroccan soup. It comes to the table with lemon wedges.

50 min · Serves 8 · Easy

Method

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Time: Prep 15 min · Cook 35 min · 50 min total
Difficulty: easy

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. Serve with lemon wedges.