Roasted Sweet Potato and Black Bean Soup
This vibrant and comforting soup is made with roasted sweet potatoes and hearty black beans, perfect for chilly evenings or gatherings with friends.
Ingredients
Main Ingredients
- 2 large sweet potatoes Peeled and cubed; can substitute with butternut squash.
- 3 tablespoons olive oil Can substitute with avocado oil; use caution to avoid burning.
- 1 medium onion Chopped; can substitute with shallots.
- 3 cloves garlic Minced; can substitute with garlic powder.
- 1.5 teaspoons ground cumin Toasting enhances flavor; can substitute with coriander.
- 2 cans black beans Drained and rinsed; can substitute with kidney beans.
- 4 cups vegetable broth Can use chicken broth for non-vegetarians.
- 1 teaspoon salt Adjust seasoning to taste.
- 0.5 teaspoon black pepper Adjust seasoning to taste.
- 1 tablespoon lime juice Optional; can substitute with lemon juice.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
Roasting Sweet Potatoes
- Roast the sweet potatoes for about 25-30 minutes, or until fork-tender and caramelized, flipping halfway through for even cooking.
Sauté Aromatics
- Add the chopped onion and sauté for 5 minutes until translucent.
Add Garlic and Spices
- Stir in the minced garlic and ground cumin, cooking for another minute until fragrant.
Combine Ingredients
- Stir everything together and bring to a simmer.
Blend for Creaminess
- Once simmering, use an immersion blender to puree the soup to your desired consistency.
Final Touches
- After blending, stir in the lime juice for a zesty finish. Taste and adjust seasoning as needed.
Notes
For extra flavor, consider adding a dash of chili powder or smoked paprika. Customize your soup by adding different vegetables like carrots or bell peppers. Consider topping the soup with yogurt or sour cream for a creamy contrast.