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–+ servings

Sweet Potato and Black Bean Cumin Soup

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Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 large sweet potatoes, peeled and diced
  • 2 cans (15 ounces each) low-sodium black beans, rinsed and drained
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons ground cumin
  • 1 teaspoon chili powder
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the sweet potatoes, black beans, vegetable broth, cumin, and chili powder. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes until the sweet potatoes are fork-tender.
  • Remove the pot from the heat. Stir in the lime juice. Use an immersion blender to partially blend the soup for a thicker texture, or leave it chunky if you prefer.
  • Ladle the soup into bowls. Top each serving with chopped cilantro and serve with lime wedges on the side.

merknader

For a thicker soup without extra ingredients, blend a larger portion after cooking. Leftovers keep well in the fridge for up to four days and reheat easily on the stove with a splash of broth to loosen the texture. If you want less cumin bite, start with one tablespoon and adjust at the end.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Immersion blender, Cutting board