Description
This hearty Roasted Sweet Potato and Black Bean Soup combines the natural sweetness of roasted sweet potatoes with the robust flavor of black beans and warming spices. Perfect for a cozy meal, this vegan-friendly soup is rich in fiber and nutrients, offering a comforting and nutritious option for any season.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
Pantry Items
- 1 tablespoon olive oil
- 1 can (15 ounces) black beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Optional Garnish
- Fresh cilantro for garnish
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare sweet potatoes: Toss the cubed sweet potatoes with olive oil ensuring each piece is evenly coated, then spread them in a single layer on a baking sheet for roasting.
- Roast sweet potatoes: Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and lightly caramelized, stirring halfway through for even cooking.
- Sauté aromatics: While the sweet potatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add garlic: Stir in minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Combine ingredients: Add the roasted sweet potatoes, rinsed black beans, vegetable broth, ground cumin, chili powder, salt, and pepper into the pot with onions and garlic, stirring well to combine.
- Simmer soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 15 minutes to allow the flavors to meld together.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve warm and enjoy.
Notes
- You can adjust the chili powder to your preferred level of spiciness or substitute with smoked paprika for a milder flavor.
- For a creamier texture, blend part of the soup using an immersion blender or transfer a portion to a blender and return it to the pot.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers in portioned containers for up to 3 months.
- Substitute vegetable broth with chicken broth if not vegan.
