Description
A cozy and nutritious soup made with roasted sweet potatoes and black beans, perfect for chilly evenings.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for roasting
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes until tender.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic, cumin, and paprika; cook for 1 minute until fragrant.
- Stir in the roasted sweet potatoes and black beans. Pour in the vegetable broth and bring the soup to a simmer.
- Cook for an additional 10 minutes, then use an immersion blender to blend until smooth or leave it chunky based on your preference.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
This soup can be made ahead and stored for up to a week in the fridge or frozen for up to 3 months. Customize it with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg