Sometimes I wonder about my moral integrity.
You see, right now I’m pretty mad at Patrick Dempsey (aka McDreamy aka Derek Shepherd) for the way he’s treating Meredith.
True, she has a totally annoying whiny voice and a totally obnoxious way of being introspective at the most inopportune times and her hair really isn’t even all that great all the time. But are you really going to let a clinical trial that probably wasn’t going to make it past Phase I anyway stand in the way of true love?
(Derek – get with the program!)
Anyways, I went to bed last night being all “GIRL POWER” and “CHICKS BEFORE D*CKS”. (Us women in medicine need to stick together, after all.)
And woke up to the horrific realization that my subconscious (without consulting me first, mind you) had gone and thrown all of these very virtuous mantras to the wind in lieu of an REM-induced make out session with Mr. Dempsey himself.
I was shocked and appalled.
And needed something seriously wholesome to make up for all of the lascivious tendencies that apparently lie beneath any sense of decency I might have thought I had.
Enter this soup. Given that it is filled with all that is good in this world (i.e. sweet potatoes and peanut butter and a hint of spice), it’s pretty ideal for righting any and all wrongs you may or may not have committed while you slept.
And it’ll probably do wonders for that sore throat that you woke up with.
Yeah, Patrick totally passed on some of his hospital germs to you in that little imaginary tryst you had. Karma’s a bitch, isn’t it?
Nutty Sweet Potato Soup with Harissa and Spinach
Serves 4, adapted from Vegetarian Times October 2011
- 1 tbsp olive oil
- 2 medium leeks, white and light green parts thinly sliced
- 3 tbsp tomato paste
- 3 tbsp creamy peanut butter
- 1 1/2 tbsp harissa paste
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 3/4 tsp ground cumin
- 2 medium sweet potatoes, peeled and sliced 1/4-inch thick
- 3 1/2 cups vegetable broth
- 5 oz baby spinach leaves
- Heat oil in a Dutch oven over medium-high heat. Add leeks and saute 5 to 7 minutes. Stir in tomato paste, peanut butter, harissa, garlic, turmeric and cumin. Cook 1 minute, stirring constantly. Add sweet potatoes, broth and 1 1/2 cups water. Simmer over medium-low heat, partially covered, 20 to 25 minutes or until sweet potatoes are tender.
- Blend mixture with immersion blender, adding more water if soup is too thick. Bring soup back to a simmer and stir in spinach leaves.
I am submitting this to Souper Sunday hosted by Deb of Kahakai Kitchen!