Harissa Spiced Corn and Sweet Potato Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1¼ lb sweet potato, cut into small cubes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ½ teaspoon Kosher salt
  • 5-6 cups vegetable broth
  • 1½ cup sweet corn
  • 2 cups brussel sprouts, quartered
  • 4 carrots, chopped into medium sized pieces
  • 2 tablespoons harissa paste
  • juice from ½ a lime
Instructions
  1. In a large dutch oven, heat olive oil. Stir in onions and cook until translucent. Add in sweet potatoes, cumin, coriander, turmeric, and salt. Cook for 2-3 minutes.
  2. Add in 5 cups of vegetable broth. Bring to a boil, lower heat, and simmer for 10-12 minutes, until sweet potatoes are soft. Using an immersion blender, puree the soup. If soup seems too thick, add in an additional cup of broth.
  3. Add corn, brussel sprouts, carrots, and harissa to soup. Cook for 10-12 minutes, until carrots and brussel sprouts have softened. Taste and adjust seasoning.
  4. Remove from heat, squeeze in lime juice, and serve with a crusty bread.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/03/18/harissa-spiced-corn-sweet-potato-soup/