Description
A creamy, hearty blend of roasted sweet potatoes and black beans, perfect for cozy evenings and easy weeknight dinners.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil
- Lime wedges for garnish (optional)
- Cilantro for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, salt, and pepper in a mixing bowl, ensuring they are well coated.
- Roast them for 25-30 minutes or until they are tender and golden.
- Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion is softened and fragrant, about 5 minutes.
- Add the roasted sweet potatoes to the pot along with the black beans, vegetable broth, cumin, and smoked paprika. Bring the mixture to a simmer, stirring occasionally.
- Puree the soup with an immersion blender until you reach your desired consistency. Alternatively, blend in batches in a regular blender.
- Season with salt and pepper to taste. Serve the soup hot, garnished with lime wedges and cilantro if desired.
Notes
This soup can be made ahead of time and stored in the refrigerator for easy reheating. It keeps beautifully for up to a week and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg