Sweet Potato & Maca Soup with Green Harissa
Reprinted with permission from Superfood Soups © 2016 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth
Servings: 4 servings
Ingredients
- ½ teaspoon chili powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 tablespoon coconut oil
- 1 yellow onion diced
- 4 cloves garlic sliced
- 1 lb sweet potatoes peeled and grated
- 2 tablespoon maca powder
- 4 cups Vegetable Broth store bought
- ¼ cup creamy almond butter
- Sea salt and ground black pepper
- ¼ cup Green Harissa store bought, or more as desired
- Chia seeds for garnish
- Cilantro leaves for garnish
Instructions
- In a small prep bowl, create a spice mix by combining the chili powder, cinnamon, nutmeg, cumin, and coriander, and set aside.
- Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the onion and cook until softened, about 7–8 minutes, stirring occasionally. Add the garlic and prepared spice mix, and cook 1 minute longer, stirring constantly.
- Mix in the sweet potatoes and maca, and then add the vegetable broth and almond butter. Bring the mixture to a boil over high heat, and then reduce the heat to medium-low and simmer for 15 minutes.
- Transfer the soup to a blender, and puree until smooth. Season to taste with salt and a generous amount of ground black pepper, and add a little water, if needed, to thin the soup. (For a smoother texture, strain the soup through a fine mesh sieve, and reheat gently until ready to serve.)
- Ladle the soup into serving bowls and swirl a tablespoon of Green Harissa (or more, if you like) on top. Scatter a pinch of chia seeds and cilantro leaves on top as garnish.