Go Back
Smoky Sweet Potato Black Bean Soup with Roasted Sweet Potatoes and Lime

Smoky Sweet Potato Black Bean Soup with Roasted Sweet Potatoes and Lime

Smoky sweet potato black bean soup with roasted sweet potatoes, tomatoes and cumin, half-blended thick and chunky, finished with lime and tortilla strips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American, Mexican
Calories: 320
Ingredients Method

Ingredients
  

  • 600 g sweet potatoes peeled and cut into 2 cm cubes — roast them separately first, so their edges brown instead of turning to mush in the pot
  • 1 tablespoon olive oil for roasting
  • 1 teaspoon smoked paprika for roasting
  • Salt and black pepper to taste
  • 1 tablespoon olive oil for the soup
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika for the soup
  • 1/2 teaspoon chipotle chilli powder use half this amount if you prefer a mild soup
  • 400 g tin fire-roasted tomatoes
  • 2 x 400 g tins black beans drained and rinsed — rinse them well, and taste before adding more salt, as canned beans vary in saltiness
  • 750 ml vegetable stock
  • 1 tablespoon lime juice plus more to taste
  • 2 corn tortillas cut into thin strips, for the topping
  • 1 avocado diced, to serve
  • Fresh coriander leaves to serve

Method
 

  1. Heat the oven to 200°C (400°F). Line a baking tray with baking paper. Toss the sweet potato cubes with 1 tablespoon olive oil, 1 teaspoon smoked paprika, salt, and pepper. Spread them in a single layer and roast for 25 minutes, turning once halfway, until the edges are browned and a fork goes in easily.
  2. While the sweet potatoes roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until soft.
  3. Stir in the garlic, cumin, smoked paprika, and chipotle chilli powder. Cook for 30 seconds, until fragrant. Toasting the spices in the oil brings out their flavour.
  4. Pour in the fire-roasted tomatoes and vegetable stock. Stir in the black beans. Bring to a gentle simmer and cook for 15 minutes.
  5. Take the pot off the heat. Blend about half the soup with a stick blender, straight in the pot, until smooth. Leave the rest chunky. The half-blended soup stays thick without any cream.
  6. Stir in the roasted sweet potatoes and lime juice. Warm the soup gently for 5 minutes. Taste and add salt, pepper, or more lime juice if needed.
  7. While the soup warms, toss the tortilla strips with a little oil and salt and bake them at 200°C (400°F) for 5 to 7 minutes, until crisp and golden. Serve the soup hot, topped with tortilla strips, diced avocado, and fresh coriander.