Creamy Sweet Potato Black Bean Soup
Ingredients
The soup base
-
2
tbsp
extra virgin olive oil
-
1
medium
onion, diced
-
2
stalks
celery, chopped
-
1
red bell pepper, chopped
-
4
cloves
garlic, minced
-
1
½
tsp cumin
-
½
tsp
coriander
-
⅛
tsp
cayenne pepper
-
1
tsp
fine sea salt
The main ingredients
-
2
15 oz cans
black beans, drained and rinsed
-
2
medium
sweet potatoes, chopped (about 3 ½ cups)
-
4
cups
vegetable broth
-
½
cup
raw cashews, soaked
-
1
tbsp
lime juice
Instructions
- Soak cashews in water and set aside.
- Chop the vegetables and sweet potatoes.
- Heat oil in a large pot over medium heat and sauté onion, celery, bell pepper, salt, and black pepper for 10 minutes.
- Add garlic, cumin, coriander, and cayenne, and cook for 1 more minute.
- Add drained beans, sweet potatoes, and broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Drain cashews and blend with 1 cup of water until smooth.
- Remove soup from heat, stir in cashew cream and lime juice, and adjust salt to taste.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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