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Roasted Sweet Potato and Black Bean Soup

A comforting and nutritious soup that combines roasted sweet potatoes and black beans, perfect for cozy nights or hearty lunches.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Comfort Food, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 large sweet potatoes, peeled and cubed
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1.5 teaspoons ground cumin
  • 2 cans black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon lime juice (optional)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes in a bowl with olive oil and a pinch of salt until they’re well coated.
  3. Spread the sweet potatoes evenly on the lined baking sheet and roast for about 30–35 minutes, or until they’re tender and lightly browned.
Cooking
  1. In a large pot, heat a drizzle of olive oil over medium heat, then sauté the chopped onion until it’s soft and translucent, about 5 minutes.
  2. Add the minced garlic and ground cumin to the pot, cooking for another minute until fragrant.
  3. Stir in the roasted sweet potatoes along with the black beans and vegetable broth. Bring everything to a gentle simmer for about 10 minutes.
  4. Use an immersion blender to blend part of the soup until creamy, but keep some beans whole for texture.
  5. Finish it off with lime juice if desired, and adjust seasoning with salt and pepper as necessary.

Notes

This soup pairs well with garnishes like fresh cilantro, avocado slices, or a dollop of sour cream. It stores beautifully in the fridge for up to a week and freezes well too. For added depth, a can of diced tomatoes can be included, and for a spicier kick, try adding some cayenne or smoked paprika.