Vegan Sweet Potato Soup

Ingredients

• 1 yellow onion
• 3 cloves garlic
• 2 pounds sweet potatoes
• 2 tablespoons olive oil
• ¼ cup tomato paste
• ¼ cup creamy peanut butter
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 ½ cups water
• ½ teaspoon kosher salt
• 4 cups packed baby spinach leaves, washed (or chopped standard spinach leaves)
• Mild harissa
• ½ cup crushed peanuts

Instructions

1. Dice 1 onion and mince 3 cloves garlic. Peel the sweet potatoes, then slice them into 1/4-inch thick rounds.
2. In a large, heavy-bottomed pot, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 5 to 7 minutes, until soft.
3. Stir in ¼ cup tomato paste, ¼ cup peanut butter, garlic, 1 teaspoon turmeric, and 1 teaspoon cumin, and cook 1 minute, stirring constantly.
4. Add sweet potatoes, 4 cups vegetable broth, and 1 ½ cups water. Simmer over medium-low heat for 20 to 25 minutes until sweet potatoes are tender.
5. Once sweet potatoes are soft, blend the mixture with an immersion blender (or transfer to a blender). Stir in ½ teaspoon kosher salt. Bring soup back to a simmer, and stir in the spinach leaves. Heat until wilted, about 1 minute.
6. To serve, garnish with a dollop of harissa and sprinkle with crushed peanuts.