Sweet & Spicy

I am an avid reader of Vegetarian Times Magazine. There so many great recipes, most of them are pretty easy and full of flavor. I made this soup on Sunday and it was so yummy, I love the combination of sweet and spicy. This recipe was super easy to make, I recommend making it on Sunday so you have leftovers for the week. As a side I served some toasted crusty sourdough bread with olive oil and garlic.

  • 2 tbs. olive oil
  • 2 medium leeks, whites and light greens parts thinly sliced (2 cups)
  • 3 tbs. tomato paste (I recommend buying the tubed paste)
  • 3 tbs. creamy peanut butter
  • 1 ½ tbs. harissa paste (I couldn’t find the paste, so I bought the dried spices and combined equal amounts of harissa, olive oil and hot water)
  • 2 cloves garlic, minced
  • 1 tsp. ground turmeric
  • ¼ tsp. ground cumin
  • 2 medium sweet potatoes, peeled and sliced ¼" thick (5 cups)
  • 3 ½ cups low-sodium vegetable broth
  • 3 oz. spinach leaves, thinly sliced (2 packed cups)
  • Lemon wedges, for garnish
  • I also added a tbs. of peanuts for for texture

Heat oil in dutch oven over medium high heat. Add leeks, and saute 5 to 7 minutes. Stir in tomato paste, peanut butter, harissa paste, garlic, turmeric and cumin; cook 1 minute, stirring constantly. Add sweet potatoes, broth, and 1 ½ 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 (I don’t have this blender, so I just used a hand blender and it worked fine), adding more water if soup is too thick. Bring soup back to a simmer, and stir in spinach leaves. Serve with lemon wedges (and peanuts).

Recipe is from Vegetarian Times, October 2011

{Photo By: Me}