Sweet Potato and Black Bean Soup

Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, toss with a teaspoon of olive oil, and roast until tender and slightly caramelized, about 25-30 minutes. The sweet aroma should fill the kitchen as they brown around the edges.
While the sweet potatoes roast, rinse and drain the black beans. In a large pot, sauté a spoonful of olive oil over medium heat, then add the cumin and smoked paprika. Let the spices bloom for about 30 seconds until fragrant, creating a warm, smoky aroma.
Add one and a half cups of vegetable broth to the spices, scraping any bits from the bottom of the pot. Bring to a gentle simmer and cook for a few minutes to deepen the spice flavors.
Once the sweet potatoes are ready, transfer them to a blender or food processor. Pour in a cup of hot vegetable broth, then blend until smooth and velvety. This creates a bright orange, silky puree that forms the base of the soup.
Pour the sweet potato puree into the pot with the spiced broth. Add in the rinsed black beans and the remaining 2.5 cups of broth. Gently stir everything together, bringing the mixture to a simmer so the flavors meld beautifully.
Let the soup simmer uncovered for about 10 minutes, stirring occasionally, until it thickens slightly and the beans are heated through. The aroma will become rich and inviting, with smoky undertones.
Remove the soup from heat and squeeze fresh lime juice into it, along with a bit of lime zest. Stir well—this adds a bright, tangy note that balances the smoky spices and sweet potatoes.
Taste the soup and season with salt and pepper as needed. If desired, add a splash more broth or lime juice to adjust the flavor and consistency. Serve hot, garnished with a squeeze of extra lime or fresh herbs if you like.
Enjoy your creamy, vibrant bowl of sweet potato and black bean soup—the perfect hearty yet fresh dish for any cozy night.

Equipment

Ingredients

Instructions

Nutrition