This Roasted Sweet Potato and Black Bean Soup is a comforting and nutritious dish that’s perfect for chilly days or whenever you’re in need of a hearty meal. The roasting of sweet potatoes brings out their natural sweetness and adds a depth of flavor to the soup, while the black beans provide a satisfying protein boost. Infused with the warm spices of cumin and chili powder, this soup is not only delicious but also easy to prepare. Garnish with fresh cilantro for an added burst of freshness.
Ingredients:
2 large sweet potatoes, peeled and cubed1 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 oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil and spread on a baking sheet.
3. Roast for 20-25 minutes, or until tender.
4. Heat olive oil in a large pot over medium heat.
5. Add onion and cook until translucent.
6. Add garlic and cook for an additional minute.
7. Stir in roasted sweet potatoes, black beans, vegetable broth, cumin, chili powder, salt, and pepper.
8. Bring to a boil, then reduce heat and simmer for 15 minutes.
9. Serve warm, garnished with cilantro if desired.
