Description
A cozy and nutritious soup featuring roasted sweet potatoes and black beans, perfect for chilly evenings.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil
- Optional toppings: cilantro, lime, avocado
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them onto a baking sheet in an even layer. Roast for 25-30 minutes, or until the potatoes become fork-tender and develop light caramelization.
- Heat olive oil in a large pot over medium heat. Add the diced onions and minced garlic, sautéing until the onions turn translucent and aromatic.
- Stir in the roasted sweet potatoes and rinsed black beans. Pour in the vegetable broth, then add cumin and chili powder. Bring to a high simmer, then reduce the heat and allow it to cook for about 10-15 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Season with salt and pepper to taste. Serve the soup hot with optional toppings like fresh cilantro, lime wedges, or avocado.
Notes
For a chunkier texture, blend only part of the soup. Adjust seasoning as necessary while it simmers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, sweet potato soup, black bean soup, comfort food, vegetarian