Sweet Potato and Black Bean Soup Recipe
Sweet Potato and Black Bean Soup combines roasted sweet potatoes, black beans, vegetable broth, and smoky spices.Roast the potatoes, simmer the ingredients, then blend until creamy.It is an easy, vegan, dairy-free, and halal-friendly soup.
Ingredients
- 2 large sweet potatoes peeled and cubed
- 1 can 15 oz black beans, drained and rinsed
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil divided
- 4 cups vegetable broth
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil. Arrange them in a single layer on a baking sheet.
- Roast the sweet potatoes for 30–35 minutes, or until tender and lightly caramelized around the edges.
- While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the minced garlic, cumin, and smoked paprika. Cook for about 1 minute, stirring frequently, until fragrant.
- Pour in the vegetable broth and bring it to a gentle simmer. Cook for about 5 minutes to allow the spices to flavor the broth.
- Add the roasted sweet potatoes and rinsed black beans. Gently mash some of the sweet potato pieces with the back of a spoon to begin thickening the soup.
- Use an immersion blender to blend the Sweet Potato and Black Bean Soup until mostly smooth while leaving a little texture. Alternatively, carefully blend the soup in batches using a countertop blender.
- Return the soup to medium-low heat if necessary and simmer for another 5 minutes, stirring occasionally.
- Season with salt and black pepper to taste. Ladle into bowls and serve warm, adding fresh herbs or a small drizzle of olive oil if desired.
Notes
For a thinner soup, stir in additional vegetable broth after blending. For an even creamier sweet potato soup without adding dairy, blend the mixture completely smooth.
You can serve this soup with crusty bread, warm flatbread, a simple green salad, or roasted vegetables. Fresh cilantro, parsley, sliced green onions, or a squeeze of lime also make flavorful toppings.
You can serve this soup with crusty bread, warm flatbread, a simple green salad, or roasted vegetables. Fresh cilantro, parsley, sliced green onions, or a squeeze of lime also make flavorful toppings.