Description
A comforting and flavorful roasted sweet potato and black bean soup that combines the natural sweetness of roasted sweet potatoes with hearty black beans and warming spices. This easy-to-make soup is perfect for a nutritious weeknight meal and can be garnished with fresh cilantro for an added burst of freshness.
Ingredients
Scale
Veggies
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
Pantry Items
- 1 tablespoon olive oil
- 1 can (15 ounces) black beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Optional Garnish
- Fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Toss the peeled and cubed sweet potatoes with olive oil until evenly coated, then spread them out on a baking sheet in a single layer.
- Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even roasting.
- Sauté Onions: While the potatoes roast, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Combine Ingredients: Add the roasted sweet potatoes, rinsed black beans, vegetable broth, ground cumin, chili powder, salt, and pepper to the pot. Stir well to combine all the flavors.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes to allow the flavors to meld together.
- Serve: Ladle the warm soup into bowls and garnish with fresh cilantro if desired. Serve immediately for a cozy and nutritious meal.
Notes
- You can adjust the thickness of the soup by adding more or less vegetable broth.
- For a creamier texture, blend part of the soup using an immersion blender before serving.
- To make it spicier, add a pinch of cayenne pepper or fresh chopped jalapeño.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.
- This soup is naturally gluten-free and vegetarian.
