Description
This Roasted Sweet Potato and Black Bean Soup is a hearty, flavorful, and nutritious vegan soup featuring caramelized sweet potatoes, protein-packed black beans, and a blend of smoky spices. Perfect as a comforting fall meal, it combines roasting and stovetop cooking to develop deep, rich flavors and a satisfying texture.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup canned diced tomatoes with juice
- Fresh cilantro for garnish (optional)
- Avocado for garnish (optional)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional)
- Salt and black pepper to taste
- Juice of 1 lime
Pantry
- 1 tablespoon olive oil (plus a little more for roasting sweet potatoes)
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
Instructions
- Roast Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until they are tender and slightly caramelized.
- Sauté Aromatics: While the sweet potatoes roast, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent. Add minced garlic, ground cumin, smoked paprika, and chili powder if using, cooking for an additional minute until fragrant.
- Combine Ingredients and Simmer: Add the roasted sweet potatoes to the pot along with the black beans, diced tomatoes (with juice), and vegetable broth. Stir to combine, then bring the mixture to a simmer and cook uncovered for 10 minutes to allow the flavors to meld.
- Puree Soup for Texture: Use an immersion blender directly in the pot to puree part of the soup until it reaches your desired consistency. Alternatively, transfer half the soup to a blender, puree until smooth, then return it to the pot. This creates a thick and creamy texture while leaving some beans and vegetables whole.
- Finish and Serve: Stir in the fresh lime juice and adjust salt and pepper to taste. Serve the soup hot, garnished with chopped fresh cilantro and diced avocado if desired, or a dollop of sour cream for extra creaminess.
Notes
- For extra protein, stir in cooked quinoa or shredded chicken before serving.
- This soup keeps well and can be refrigerated for up to 4 days or frozen for longer storage.
- Adjust chili powder to your preferred level of heat or omit for a milder flavor.
- Use fresh lime juice for the brightest flavor; bottled lime juice is a less preferable substitute.
