Spicy Peanut and Sweet Potato Soup

I am not the person that you should ask about fashion advice.  My idea of a good outfit involves jeans and a comfy grey sweater from the men's department at Old Navy.  And my "purse"?  Oh, do you mean this reusable Trader Joe's grocery bag?

I am not the person that you should ask about relationship advice.  My most recent Saturday nights have been spent reading about business licenses, cleaning the kitchen, and surfing Pinterest.  That's what a long-term relationship will do to you.

I am not the person that you should ask about pet care advice.  I recently shelled out close to a grand to find out that my cat sneezing blood for fifteen minutes was indeed... just a bloody nose.

I am not the person that you should ask about video games, Star Wars, or sports.  In fact, please don't talk to me about these things at all...  thanks.

But dinner advice?  Yes, please ask. 

And if you do ask, I just might recommend this soup.

The recipe originally called for harissa, a smoky North African chili paste made from smoked chills, olive oil, spices, and tomatoes.  Instead, I used a mix of paprika, ginger and chile powder to give the soup some intense flavor and mild heat.  If you prefer your soup on the mellow side, leave the chili pepper out or add in more broth or garbanzo beans to lessen the kick.  The beans can also be omitted if desired, but I always feel more satiated when my soups have a bit more protein.  

Spicy Peanut and Sweet Potato Soup

Adapted from Vegetarian Times

Serves 8

2 Tablespoons olive oil

2 medium leeks, white and light green parts thinly sliced (2 cups)

1 teaspoon fresh ginger, minced

2 cloves garlic, minced

3 Tablespoons tomato paste

3 Tablespoons creamy peanut butter

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon paprika

pinch of chile powder (less than 1/8 teaspoon)

3 medium sweet potatoes, chopped

1 cup cooked garbanzo beans

4 cups vegetable broth

1/2 cup peanuts, chopped

Heat oil in a pot over medium heat.  Add leeks and sauté about 3 minutes.  Add ginger and garlic and sauté for about 3 minutes, until fragrant.  Stir in tomato paste, peanut butter, turmeric, cumin, paprika, and chile powder; cook 1 minute, stirring constantly.  Add sweet potatoes, garbanzo beans, and vegetable broth.  Simmer over medium-low heat, partially covered, about 20 minutes until sweet potatoes are tender.

Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).  Add a bit of water if the soup is too thick.  Serve hot and garnish with chopped peanuts.