Description
A comforting and nutritious bowl of roasted sweet potato and black bean soup, infused with cumin and brightened with lime juice.
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 your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss your sweet potatoes with olive oil and a pinch of salt, ensuring each piece is evenly coated.
- Roast for 30-35 minutes, or until very tender and lightly browned, stirring halfway through for even cooking.
- In a large pot, sauté the chopped onion over medium heat until soft, about 5 minutes.
- Add the minced garlic and ground cumin, cooking briefly until fragrant, around 1 minute.
- Incorporate the roasted sweet potatoes, black beans, and vegetable broth, allowing the mixture to simmer gently for 10 minutes.
- Use an immersion blender to blend part of the soup until creamy, while leaving some beans whole for texture.
- Stir well, add lime juice if using, and adjust seasoning with more salt and pepper if needed.
Notes
This soup can be made ahead of time and stores well in the fridge for up to 4 days. Add extra seasonings to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: soup, sweet potato, black bean, vegetarian, comfort food