Nutty Sweet Potato Soup with Harissa and Spinach

• 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 1/2 Tbs. harissa paste
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. ground turmeric
• 3/4 tsp. ground cumin
• 2 medium sweet potatoes, peeled and sliced 1/4-inch thick (5 cups)
• 3 1/2 cups low-sodium vegetable broth
• 3 oz. spinach leaves, thinly sliced (2 packed cups)
• Lemon wedges, for garnish

1. Heat oil in Dutch oven over medium-high heat.
2. Add leeks, and saute 5 to 7 minutes.
3. Stir in tomato paste, peanut butter, harissa, garlic, turmeric, and cumin; cook 1 minute, stirring constantly.
4. 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.
5. Blend mixture with immersion blender, adding more water if soup is too thick.
6. Bring soup back to a simmer, and stir in spinach leaves.
7. Serve with lemon wedges.

olive oil, leeks, tomato paste, peanut butter, harissa paste, garlic, ground turmeric, ground cumin, sweet potatoes, vegetable broth, spinach leaves, lemon wedges

Taken from www.vegetariantimes.com/recipe/nutty-sweet-potato-soup-with-harissa-and-spinach/ (may not work)