Description
A warm and comforting soup with roasted sweet potatoes and hearty black beans, enhanced with spices.
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) and line a baking sheet with parchment paper.
- Toss the cubed sweet potatoes with olive oil and a pinch of salt until evenly coated.
- Roast the sweet potatoes for 30–35 minutes, until tender and lightly browned.
- In a large pot, sauté the chopped onion over medium heat until soft and translucent, about 5 minutes.
- Add minced garlic and ground cumin, cooking until fragrant, about 1 minute.
- Stir in the roasted sweet potatoes, black beans, and vegetable broth, bringing to a gentle simmer for about 10 minutes.
- Use an immersion blender to blend part of the soup until creamy while keeping some beans whole for texture.
- Stir in lime juice if using, and adjust seasoning with salt and pepper as needed.
Notes
For added flavor, consider using fresh herbs or adjusting the consistency with more vegetable broth.
- Prep Time: 10
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0g