Best Nutty Sweet Potato Soup With Harissa And Spinach Recipes

Sweet Potato Soup With Harissa & Spinach image

Provided by Bob Marshall

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

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.
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.

Nutrition Facts : Calories 116.8, Fat 6.6, SaturatedFat 1.1, Sodium 106.5, Carbohydrate 12.9, Fiber 2.3, Sugar 3.6, Protein 3

Nutty Sweet Potato Soup image

Provided by Ellie Krieger

Categories main-dish

Time 40m

Yield 6 servings, serving size 1 1/2 cups

Number Of Ingredients 14

1 tablespoon canola oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon peeled and grated fresh ginger
1 large sweet potato, peeled and cubed (2 cups)
6 cups low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes, with their juices
2/3 cup creamy natural peanut butter
2 teaspoons honey
1/2 cup chopped scallion greens (about 3 scallions)

Steps:

Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
*Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Nutrition Facts : Calories 290, Fat 18 grams, SaturatedFat 3.5 grams, Sodium 260 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 14 grams