Sweet Potato Soup With Harissa & Spinach

A rich, smooth, spicy soup. Great winter warm-up. Harissa is a Moroccan chili paste

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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

Directions

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.
3. Serve with lemon wedges.