Nutty Turmeric Sweet Potato Soup

Nutty Turmeric Sweet Potato Soup

Nutty Turmeric Sweet Potato Soup

Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 6
This sweet and nutty soup has an exotic flair thanks to its turmeric and harissa. The combination of aromas makes this soup thoroughly heart-warming.
Ingredients
  • 2 tbsp PRANA organic coconut oil
  • 2 cups leeks, sliced
  • 2 tbsp PRANA organic blanched almond butter
  • 1 ½ tbsp harissa
  • 2 cloves garlic, minced
  • 1 ½ tbsp PRANA organic fair trade ground turmeric
  • ¾ tsp ground cumin
  • 2 sweet potatoes
  • 3 ½ cups vegetable broth
  • 1 tbsp slivered almonds
  • PRANA unrefined Algarve sea salt, to taste
  • PRANA organic fair trade whole black pepper, ground, to taste
Preparation
  1. In a large pot over medium-high heat, sauté leeks in coconut oil for 5 to 7 minutes.
  2. Stir in almond butter, harissa, garlic, turmeric and cumin. Cook for 1 minute, stirring constantly.
  3. Peel the sweet potatoes and cut them into ¼ cubes. Add them to the pot and partially cover them with the broth and 1 ½ cups water. Partially cover the pot and let simmer over medium-low heat until the sweet potatoes are tender; about 20 to 25 minutes.
  4. Blend in a high-speed blender in small batches until a velvety texture is been reached. Add more water if the soup too thick.
  5. Serve and garnish with slivered almonds. Season to taste.

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