Description
Velvety orange-hued broth meets creamy sweet potatoes and tender black beans. A whisper of cumin and smoked paprika warms the palate, while lime and cilantro add a fresh, zesty finish that lingers.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium sweet potatoes peeled and diced
- 4 cups vegetable broth
- 1 15 ounce can black beans drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic; sauté until the onion is translucent, about 5 minutes.
- Stir in diced sweet potatoes, ground cumin, chili powder, and smoked paprika; cook for 2–3 minutes to toast the spices.
- Pour in vegetable broth, increase heat to high, and bring to a boil.
- Reduce heat to low, cover, and simmer until sweet potatoes are tender, about 15 minutes.
- Add black beans and simmer for an additional 5 minutes to heat through.
- Use a spoon to lightly mash some of the sweet potatoes in the pot or blend part of the soup with an immersion blender for a creamier texture.
- Season with salt, pepper, and fresh lime juice to taste. Serve garnished with chopped cilantro.
Notes
- For extra heat, stir in a pinch of cayenne pepper or chopped jalapeño.
- Chicken broth can be used instead of vegetable broth for a nonvegetarian version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well; thaw overnight in the refrigerator before reheating.