Soup is the epitome of nourishing cold weather food. Full of flavor and nutrients, this recipe won't disappoint.
- 1/2 tsp. chili powder
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1 tbsp. coconut oil
- 1 yellow onion
- 4 cloves garlic, sliced
- 1 lb. sweet potatoes, peeled and grated
- 2 tbsp. maca powder
- 4 c. vegetable broth (store bought)
- 1/4 c. creamy almond butter
- sea salt and ground black pepper
- 1/4 c. green harissa (store bought), or more if desired
- chia seeds, for garnish
- cilantro leaves, for garnish
- 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.
Reprinted with permission from Superfood Soups © 2016 by Julie Morris, Sterling Publishing Co., Inc.