Sweet Potato & Leek Soup

Sweet Potato & Leek Soup

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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I used to detest sweet potatoes! I mean really detest them. The mention of a sweet potato brought me right back to that Thanksgiving sweet potato marshmallow dish that I hated even as a kid. The good news is that I’ve grown to love them especially because they’re so healthy. This soup is both hearty and healthy, which is perfect for post-holiday healthy eating.

  • 2 Tablespoons Olive Oil
  • 2 Medium Leeks (Cleaned, White & Light Green Parts Thinly Sliced)
  • 5 Tablespoons Tomato Paste (I Like To Use The Stuff In The Tube)
  • 3 Tablespoons Creamy Nut Butter (Peanut, Cashew Or Almond)
  • 2 Garlic Cloves (Minced)
  • 1 Teaspoon Ground Turmeric
  • 1/2 Teaspoon Ground Cumin
  • 1 1/2 Cups Water
  • 3 1/2 Cups Low-Sodium Vegetable Broth
  • 2 Medium Sweet Potatoes (Peeled & Sliced 1/4 Inch Thick)
  • 1 Tablespoon Fresh Thyme For Garnish (Optional)
  1. In large-size Dutch oven heat olive oil over a medium-high heat. Add leeks and sauté 6 minutes. Stir in tomato paste, nut butter, garlic, turmeric, and cumin. Cook 1 minute, stirring constantly. Add sweet potatoes, vegetable broth, and water. Simmer over a medium-low heat, partially covered 25 minutes until sweet potatoes are tender.
  2. Blend with immersion blender or regular blender. Add a bit more water if soup seems too thick. Bring soup to a simmer.
  3. Transfer to soup bowls, garnish with fresh thyme, and serve nice and warm.
  4. Serves 4 To 6
  5. Prep Time: 20 Minutes Cook Time: 35 Minutes Total Time: 65 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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