Description
A warm, creamy soup made with 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, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil
- Optional toppings: cilantro, avocado, lime
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Once the sweet potatoes are roasted to perfection, add them to the pot with the sautéed onions and garlic, stirring to combine.
- Next, stir in the black beans, vegetable broth, cumin, and chili powder. Bring everything to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes.
- For a creamy texture, use an immersion blender to blend the soup to your desired consistency.
- Adjust your seasoning with salt and pepper as needed, then serve hot with optional toppings like fresh cilantro, creamy avocado, and a squeeze of lime.
Notes
This soup is great for meal prep and tastes even better the next day. Store in the fridge for up to five days or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg