Roasted Sweet Potato and Black Bean Soup

Introduction

Warm up with this comforting Roasted Sweet Potato and Black Bean Soup, a hearty dish that combines the natural sweetness of roasted sweet potatoes with the earthy richness of black beans. Perfect for chilly days, this soup is not only delicious but also packed with nutrients.

Ingredients

2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
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: fresh cilantro for garnish

Directions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil and spread them out on a baking sheet in a single layer.
3. Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.
4. While the sweet potatoes are roasting, heat a tablespoon of olive oil in a large pot over medium heat.
5. Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.
6. Stir in the minced garlic and cook for an additional minute until fragrant.
7. Once the sweet potatoes are done roasting, add them to the pot along with the black beans, vegetable broth, cumin, chili powder, salt, and pepper.
8. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
9. Serve the soup warm, garnished with fresh cilantro if desired.

Servings and Timing

This recipe yields approximately 4 servings. Preparation time is about 10 minutes, with an additional 25-30 minutes for cooking and roasting.

Variations

• Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
• Creamy Version: Blend the soup until smooth for a creamier texture, adding a splash of coconut milk for richness.
• Protein Boost: Include cooked quinoa or shredded chicken for added protein.
• Different Beans: Substitute black beans with pinto or kidney beans for a different flavor profile.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat or in the microwave until heated through.

10 FAQs

1. Can I use frozen sweet potatoes? Yes, you can use frozen sweet potatoes, but adjust the roasting time as needed.
2. Is this soup vegan? Yes, this recipe is entirely plant-based and vegan-friendly.
3. How can I make it gluten-free? This recipe is naturally gluten-free, so you’re all set!
4. Can I make this soup in advance? Absolutely! It tastes even better the next day, so feel free to make it ahead of time.
5. What should I serve with the soup? It pairs well with crusty bread, a side salad, or avocado slices.
6. Can I freeze the soup? Yes, the soup can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
7. What other spices can I add? Consider adding smoked paprika, oregano, or thyme for added flavor.
8. Is it necessary to peel the sweet potatoes? Peeling is optional; you can leave the skins on for added texture and nutrients.
9. Can I use chicken broth instead of vegetable broth? Yes, if you’re not strictly vegetarian or vegan, chicken broth will work just fine.
10. How can I make this soup spicier? Add more chili powder or toss in some diced hot peppers during cooking.

Conclusion

This Roasted Sweet Potato and Black Bean Soup is a delightful and nutritious addition to your meal rotation. With its simple preparation and robust flavors, it’s perfect for any time of year, providing comfort and warmth in every bowl. Enjoy this healthy and satisfying dish with family and friends!

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