Sweet Potato and Black Bean Soup

Name: Sweet Potato and Black Bean Soup
Cook time: 28 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 tbsp olive oil for sautéing; 1 medium yellow onion diced; 1 tsp kosher salt divided; 3 clove garlic cloves minced; 2 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp ground coriander; 680 g sweet potatoes peeled and cut into 2 cm cubes; 960 ml vegetable broth; 240 ml water; 480 g black beans cooked, drained, and rinsed; 0.5 tsp kosher salt divided; 0.5 tsp black pepper freshly ground; 30 ml lime juice freshly squeezed; 1 each avocado sliced; 8 g cilantro chopped

This American soup builds a main-course bowl from sweet potatoes, black beans, onion, garlic, cumin, and smoked paprika. Half the soup is blended for a creamy base while some beans stay whole for texture. Avocado and lime brighten the finish.

By Julienne

Cook time: 28 minutes

Servings: 4

Ingredients

2 tbsp olive oil for sautéing
1 medium yellow onion diced
1 tsp kosher salt divided
3 clove garlic cloves minced
2 tsp ground cumin
1 tsp smoked paprika
0.5 tsp ground coriander
680 g sweet potatoes peeled and cut into 2 cm cubes
960 ml vegetable broth
240 ml water
480 g black beans cooked, drained, and rinsed
0.5 tsp kosher salt divided
0.5 tsp black pepper freshly ground
30 ml lime juice freshly squeezed
1 each avocado sliced
8 g cilantro chopped

Instructions

Heat the olive oil in a 5-liter pot over medium heat. Add the onion and 1 teaspoon of the salt, then cook, stirring often, until the onion is softened and translucent. The onion looks glossy and soft without browning, about 5 minutes.
Add the garlic, cumin, smoked paprika, and coriander. Stir for 30 seconds until fragrant, then add the sweet potatoes, vegetable broth, and water. The spices smell toasty and the pot is fully deglazed.
Bring the soup to a simmer, then reduce the heat to medium-low, cover partially, and cook until the sweet potatoes are very tender. A knife slides through the sweet potato cubes with no resistance, about 14 to 16 minutes.
Add the black beans, the remaining 0.5 teaspoon salt, and the black pepper. Simmer 5 minutes more so the beans are heated through. The beans are hot and the broth tastes seasoned but not flat.
Blend about half the soup directly in the pot with an immersion blender, or transfer about 3 cups to a blender and return it to the pot. Leave some beans and potato pieces intact for texture. The soup is thick and creamy but still has visible bean and potato pieces.
Stir in the lime juice. Taste and add a little more salt only if needed. Ladle into bowls and top with avocado slices and cilantro. The soup tastes bright and balanced, and the avocado and cilantro stay fresh on top.