Description
A warm and comforting soup combining roasted sweet potatoes and black beans for a delightful, nourishing meal.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1½ teaspoons ground cumin
- 2 cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss sweet potatoes with olive oil and a pinch of salt, ensuring even coating.
- Roast for 30–35 minutes until tender and lightly browned.
- In a large pot, sauté the onion over medium heat until soft (about 5 minutes).
- Add garlic and cumin, cooking briefly until fragrant (about 1 minute).
- Add roasted sweet potatoes, black beans, and vegetable broth. Stir well.
- Simmer gently for 10 minutes.
- Blend part of the soup until creamy, leaving some beans whole.
- Stir well, add lime juice if using, and adjust seasoning as needed.
Notes
Garnish with fresh cilantro, yogurt, or sour cream for added creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg