- 8
- 5 mins
- 40 mins
Ingredients
- 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 chshew 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
Preparation
Step 1
Instructions
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, cahsew 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 cashews
Instructions