Vegan Sweet Potato Soup with Harissa

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Why recepie famous for?

This vegan sweet potato soup recipe is full of flavor! Sweet potatoes, peanut butter and spices form the soup base, and it’s topped with bright red harissa. Harissa is a North African red pepper sauce that adds a rainbow of flavor to the dish. It’s not so much spicy as flavorful, if you buy the mild variety as we did. But, you can also buy a spicy variety that really kicks it up a notch! You can find harissa at most grocery stores

Ingredients

1 yellow onion
3 cloves garlic
2 pounds sweet potatoes
2 tablespoons olive oil
¼ cup tomato paste
¼ cup creamy peanut butter
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 cups vegetable broth
½ teaspoon kosher salt
1 ½ cups water
4 cups packed baby spinach leaves, washed (or chopped standard spinach leaves)
Mild harissa
1/2 cup crushed peanuts

Instructions

Dice 1 onion and mince 3 cloves garlic. Peel the sweet potatoes, then slice them into 1/4-inch thick rounds.
In a large, heavy-bottomed pot, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 5 to 7 minutes, until soft.
Stir in 1/4 cup tomato paste, 1/4 cup peanut butter, garlic, 1 teaspoon turmeric, and 1 teaspoon cumin, and cook 1 minute, stirring constantly.
Add sweet potatoes, 4 cups vegetable broth, and 1 1/2 cups water. Simmer over medium-low heat for 20 to 25 minutes until sweet potatoes are tender.
Once sweet potatoes are soft, blend the mixture with an immersion blender (or transfer to a blender). Stir in ½ teaspoon kosher salt. Bring soup back to a simmer, and stir in the spinach leaves. Heat until wilted, about 1 minute.
To serve, garnish with a dollop of harissa and sprinkle with crushed peanuts.

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