Ingredients
Main Ingredients
- 1 tablespoon avocado oil (or substitute with 1/4 cup / 60 ml vegetable broth)
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1-2 tablespoons adobo sauce from canned chipotles
- 1 large sweet potato, peeled and finely diced
- 2 3/4 cups (510 g) black beans, drained and rinsed (about 2 cans)
- 3-4 cups (710-950 ml) vegetable broth, use less for thicker soup
- Juice of 1/2 lime
- Salt, to taste
Optional Toppings
- Freshly chopped cilantro
- Diced avocado
- Tortilla strips
Instructions
- Aromatics: Heat the avocado oil (or substitute with vegetable broth) in a large pot over medium-high heat. Once warm, add the diced onion and a pinch of salt. Sauté for 3-5 minutes until the onion becomes translucent and golden. Add the minced garlic, ground cumin, and adobo sauce, stirring well and cooking for an additional 1-2 minutes to release their aromas.
- Bring to boil: Add the finely diced sweet potato, rinsed black beans, and vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Then reduce the heat to medium and let it simmer for 12-15 minutes, or until the sweet potatoes are very tender.
- Blend: Turn off the heat. Transfer about 2 cups of the soup into a blender and blend until smooth, or use an immersion blender to puree approximately one-quarter of the soup directly in the pot, creating a creamy texture while retaining some chunkiness. Stir in the juice of half a lime, and season with additional salt to taste if needed.
- Serve: Ladle the soup into serving bowls and top with fresh cilantro, diced avocado, tortilla strips, or your preferred toppings. Enjoy immediately. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to two months.
Notes
- Adjust the amount of adobo sauce depending on your preferred spice level.
- For a thicker soup, reduce the amount of vegetable broth.
- You can substitute avocado oil with more vegetable broth to keep the soup oil-free.
- This soup stores well; reheat gently to preserve flavor and texture.
- Use canned black beans for convenience but ensure to rinse and drain to reduce sodium.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
