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Roasted Sweet Potato and Black Bean Soup

This soup combines roasted sweet potatoes and black beans blended into a smooth, hearty mixture accented with smoky roasted peppers and lime. The dish features a creamy texture with vibrant colors, enriched by caramelized sweet potatoes and layered smoky flavors. It is simmered until well melded and served warm for a comforting experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 1 can black beans drained and rinsed
  • 2 red bell peppers roasted peppers charred and peeled
  • 2 tablespoons olive oil for roasting and sautéing
  • 2 cloves garlic minced
  • 4 cups vegetable broth adjust as needed
  • 1 lime lime juiced, for brightness
  • to taste salt and pepper seasoning

Equipment

  • Oven
  • Blender
  • Pot
  • Cutting board
  • Knife

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the peeled and cubed sweet potatoes on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat. Roast for about 25-30 minutes until tender and slightly caramelized around the edges.
  2. While the sweet potatoes roast, place roasted peppers on a baking sheet and char them under the broiler or directly over a flame until blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then, peel off the charred skin and remove seeds.
  3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and just beginning to brown. Stir frequently to prevent burning, and remove from heat if it threatens to overbrown.
  4. Add the roasted sweet potatoes, peeled roasted peppers, and drained black beans into the pot. Pour in the vegetable broth, and bring the mixture to a gentle simmer. Cook for 10-15 minutes to allow flavors to meld.
  5. Use an immersion blender or transfer the soup in batches to a blender, then puree until smooth and velvety. Return the blended soup to the pot and warm through, adjusting the consistency with additional broth if needed.
  6. Stir in fresh lime juice, then season with salt and pepper to taste. Taste and adjust the seasoning, adding more lime or salt for brightness and flavor balance.
  7. Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil if desired. The final dish is smooth, with vibrant orange color and smoky undertones, ready to enjoy with a side of crusty bread.

Notes

For an extra smoky flavor, add a pinch of smoked paprika during blending. To make it vegan, verify your vegetable broth is plant-based. Adjust thickness with broth for preferred consistency.