Nutty Sweet Potato Soup
Cozy Up with Sweet Potato and Leek Soup: A Comforting Fall Favorite
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. Today, we’re sharing a recipe for Sweet Potato and Leek Soup that’s packed with flavor, incredibly easy to make, and perfect for a comforting weeknight dinner or a light lunch. This isn’t your average sweet potato soup; the combination of leeks, a touch of spice, and creamy peanut butter creates a surprisingly complex and satisfying flavor profile.
Why You’ll Love This Soup
- Flavorful & Unique: The combination of sweet potato, leek, and a hint of spice is a delightful twist on traditional soup recipes.
- Easy to Make: With a prep time of just 10 minutes and a total cook time of 35 minutes, this soup comes together quickly.
- Healthy & Nutritious: Sweet potatoes are packed with vitamins and antioxidants, making this soup a healthy and delicious choice.
- Vegetarian & Comforting: A perfect meal for vegetarians or anyone craving a cozy and satisfying dish.
What Makes This Recipe Special?
The secret ingredient? Natural peanut butter! It adds a subtle creaminess and depth of flavor that you won’t find in other sweet potato soup recipes. Don’t worry, it doesn’t taste peanuts! It simply enhances the overall richness and creates a velvety texture. The chili paste provides a gentle warmth, while the turmeric and cumin add an earthy complexity.
Serving Suggestions
This Sweet Potato and Leek Soup is delicious on its own, but it’s even better with a few tasty toppings. Consider:
- A swirl of coconut milk or cream
- A sprinkle of toasted pumpkin seeds
- A drizzle of olive oil
- A side of crusty organic sprouted bread for dipping
Frequently Asked Questions
Q: Can I use a different nut butter?
A: While peanut butter works best in this recipe, you could experiment with almond butter or cashew butter. Keep in mind that the flavor profile will be slightly different.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan.
Q: Can I adjust the spice level?
A: Yes! Feel free to adjust the amount of chili paste to your liking. Start with a smaller amount and add more to taste.
Q: What kind of leeks should I use?
A: Use medium-sized leeks, and be sure to thoroughly wash them to remove any dirt. Only use the white and light green parts.
We hope you enjoy this comforting and flavorful Sweet Potato and Leek Soup! It’s the perfect way to warm up on a chilly day.
Sweet Potato and Leek Soup
Ingredients
- 2 Tbs extra virgin olive oil
- 2 medium leeks, white and light green parts thinly sliced
- 3 Tbs tomato paste
- 3 Tbs natural peanut butter
- 1 Tbs ground chili paste
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 medium sweet potatoes, peeled and diced
- 3 1/2 cup low sodium vegetable broth
- 2 cups fresh spinach, thinly sliced
Instructions
- Heat oil in a large pot over medium heat
- Add leeks and sauté for about 5 min
- Stir in tomato paste, peanut butter, chili paste, garlic, turmeric, and cumin
- Cook one min stirring constantly
- Add sweet potatoes, broth, and 1cup of water
- Simmer over medium heat, partially covered for 20-25min or till sweet potatoes are tender
- Carefully transfer mixture into a blender, blend on medium speed, adding more water if soup it to thick
- Pour soup back into a pot, bring back to simmer, stir in spinach leaves
- Serve with organic sprouted bread
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