Ingredients
Scale
- 2 large sweet potatoes (about 600g), peeled and diced into 1-inch cubes
- 1 tablespoon olive oil (or vegetable oil for a milder flavour)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander (optional, but adds lovely depth)
- 1/4 teaspoon cayenne pepper (adjust to taste for a gentle kick)
- 2 cans (400g each) black beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth if not vegetarian)
- 1 can (400g) diced tomatoes, with their juices
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime (for brightness)
- A handful of fresh coriander (cilantro), chopped, for garnish
Substitution suggestions: If you can’t find smoked paprika, regular paprika with a pinch of chipotle powder works well. For a creamier texture, stir in a splash of coconut milk before serving. And if you’re short on fresh lime, a teaspoon of apple cider vinegar brightens the soup just as nicely.
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with half the olive oil and a pinch of salt. Spread them out on a baking sheet lined with parchment paper and roast for about 25 minutes, turning once halfway through, until tender and caramelised at the edges. This step adds a lovely depth to the soup that reminds me of the slow-roasted vegetables my mum would prepare for Sunday lunches.
- While the sweet potatoes roast, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook gently for 5-7 minutes until soft and translucent — the kind of slow-simmering that fills a kitchen with warmth and promise.
- Add the minced garlic and diced red pepper to the pot, stirring for another 2-3 minutes until fragrant.
- Stir in the cumin, smoked paprika, ground coriander, and cayenne pepper. Cook the spices for about a minute to release their aromas, a little trick I learned from my mum’s spice cupboard — it’s all about coaxing the flavour out.
- Add the black beans, roasted sweet potatoes, diced tomatoes (with juices), and vegetable broth to the pot. Stir everything together, then bring to a gentle boil.
- Lower the heat and let the soup simmer uncovered for 20 minutes, stirring occasionally. The flavours will meld together beautifully during this time — it’s a perfect moment to pull out a well-loved tea-stained notebook and jot down any tweaks or thoughts.
- Using an immersion blender, blend about half of the soup until smooth, leaving the other half chunky for texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, then return it to the pot.
- Season with salt, pepper, and lime juice to taste. The lime adds a fresh lift that cuts through the richness, much like the lemon drizzle cakes my mum would finish with after a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
