This soup has an irresistible, slightly smoky quality; the flavors are deep and earthy with some sweetness from the potatoes.
Black Bean and Sweet Potato Soup
1 teaspoon olive oil
1/2 yellow onion, chopped 2 cloves garlic, minced
3 cups peeled and diced sweet potato, 1/4 inch diced
3 cups cooked black beans
3 teaspoons cumin
1 teaspoon paprika
1/4 – 1/2 teaspoons smoked paprika
1 1/4 teaspoon salt
1/4 teaspoon black pepper
3-4 cups vegetable stock, depending on how thick you want your soup
Heat olive oil in a large clay bean pot (or heavy dutch oven) over medium heat. Add onions, a pinch of salt and stir for 3 minutes. Add garlic and stir for 30 seconds. Add sweet potato, black beans, and all the spices. Stir and cook for 2 minutes.
Add stock, bring to a boil, reduce heat and simmer for about 20 minutes, or until sweet potatoes are cooked through.
Let soup cool and then blend the remaining soup together using an immersion blender. Heat soup when ready to serve with your favorite garnishes: cilantro, red onion, avocado, tortilla strips, salsa, etc.