Spicy Cashews and Sweet Potato P 3 Soup

By Bailey1_

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

Details

Servings 8
Preparation time 5mins
Cooking time 40mins
Adapted from insonnetskitchen.com

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