Best 3 Nutty Sweet Potato Soup With Harissa And Spinach Recipes

Indulge in a symphony of flavors with our Nutty Sweet Potato Soup with Harissa and Spinach, a culinary masterpiece that blends the sweetness of roasted sweet potatoes with the vibrant spice of harissa and the freshness of baby spinach. This creamy and comforting soup is not only a delightful treat for your taste buds but also a powerhouse of nutrients.

Accompanying this main recipe are two additional variations that offer unique flavor profiles. The first variation introduces a delightful fusion of Indian spices, transforming the soup into a fragrant and aromatic delight. The second variation adds a touch of smokiness with roasted red peppers, creating a rich and complex flavor combination.

Whether you prefer the classic simplicity of the original recipe or crave the exotic flavors of the variations, this Nutty Sweet Potato Soup is sure to satisfy your cravings. Let's embark on a culinary journey and explore the detailed recipes that await you within this article.

Here are our top 3 tried and tested recipes!

NUTTY SWEET POTATO SOUP

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

Ingredients

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

SWEET POTATO SOUP WITH HARISSA & SPINACH

Sweet Potato Soup With Harissa & Spinach image

Make and share this Sweet Potato Soup With Harissa & Spinach recipe from Food.com.

Provided by Bob Marshall

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

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

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 WITH HARISSA AND SPINACH

NUTTY SWEET POTATO SOUP WITH HARISSA AND SPINACH image

Categories Soup/Stew Potato Vegetable Quick & Easy Fall Vegan

Yield 8 8

Number Of Ingredients 14

Ingredients

Harissa is a smoky North African chili paste made from smoked chiles, olive oil, spices, and sometimes tomatoes. Heat and flavor vary from brand to brand. This recipe was made with a French-produced harissa with a mild heat and extra sweetness from tomatoes.
2 Tbs. olive oil
2 medium leeks, white and light green parts thinly sliced (2 cups)
3 Tbs. tomato paste
3 Tbs. creamy peanut butter
1 ½ Tbs. harissa paste
2 cloves garlic, minced (2 tsp.)
1 tsp. ground turmeric
¾ tsp. ground cumin
2 medium sweet potatoes, peeled and sliced ¼-inch thick (5 cups)
3 ½ cups low-sodium vegetable broth
3 oz. spinach leaves, thinly sliced (2 packed cups)
Lemon wedges, for garnish
Blend mixture with immersion blender, adding more water if soup is too

Steps:

1. Heat oil in Dutch oven over medium-high heat. Add leeks, and sauté 5 to 7 minutes. Stir in tomato paste, peanut butter, harissa, garlic, turmeric, and cumin; cook 1 minute, stirring constantly. Add sweet potatoes, broth, and 1 1/2 cups water, and simmer over medium-low heat, partially covered, 20 to 25 minutes, or until sweet potatoes are tender. 2. Blend mixture with immersion blender, adding more water if soup is too thick. Bring soup back to a simmer, and stir in spinach leaves. Serve with lemon wedges.

Tips:

Select the right sweet potatoes: Choose firm and smooth sweet potatoes without blemishes or bruises. Organic sweet potatoes are a great option if available.
Roast the sweet potatoes: Roasting intensifies the sweetness of the sweet potatoes and gives them a slightly smoky flavor. You can roast them whole or cut into cubes.
Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a flavorful one. You can use store-bought or homemade vegetable broth.
Don't overcook the spinach: Spinach cooks quickly, so add it to the soup just before serving. Overcooking will make it wilt and lose its vibrant color.
Season to taste: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or harissa paste.

Conclusion:

This nutty sweet potato soup with harissa and spinach is a delicious and nutritious meal that is perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, this soup is sure to please everyone at your table. Enjoy!