Roasted Sweet Potato and Black Bean Soup
A hearty and nutritious soup made with roasted sweet potatoes, black beans, and flavored with spices, perfect for a cozy meal.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced Cube into similar sizes for even roasting.
- 1 can black beans, rinsed and drained You can substitute with pinto beans or kidney beans.
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth Ensure it is vegan for a vegan soup.
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust amount for spice level.
- to taste Salt and pepper
- Fresh cilantro for garnish Optional but recommended for flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender.
Cooking
- In a large pot, heat olive oil over medium heat and sauté onions until translucent.
- Add garlic and cook for 1 more minute.
- Stir in cumin and chili powder until fragrant.
- Add roasted sweet potatoes, black beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Notes
Serve the soup warm, topped with fresh cilantro. Consider pairing it with crusty bread or a light salad. For added crunch, add tortilla chips on top. You can store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.