Description
Filling and flavorful Sweet Potato Black Bean Soup made with canned black beans and a creamy cashew base! Loaded with veggies, plant protein and fiber, this nourishing soup is rich with southwestern spices without being spicy. Get cozy with this one pot wonder for your next weeknight meal!
Ingredients
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- 1/2 cup raw cashews, soaked
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 tsp fine sea salt
- 4 cloves garlic, minced
- 1 1/2 tsp cumin
- 1/2 tsp coriander
- 1/8 tsp cayenne pepper
- 2 15oz can black beans, drained and rinsed
- 2 medium sweet potatoes, chopped (about 3 1/2 cups)
- 4 cups vegetabe broth
- 1 tbsp lime juice
Instructions
- Place cashews in a small bowl. Cover with water and set aside.
- Chop veggies and sweet potatoes. Warm oil in a large pot or Dutch oven over medium heat. Once hot, add onion, celery, bell pepper, salt and a few grinds of black pepper. Sauté for 10 minutes, stirring often.
- Add garlic, cumin, coriander, and cayenne and cook for 1 more minute.
- Add drained beans, sweet potatoes, and broth. Bring to boil, then reduce heat to low and simmer for 30 minutes. Meanwhile, drain cashews and blend with 1 cup water until very smooth (I use my Nutribullet).
- Remove soup from heat. Stir in cashew cream and lime juice and add salt to taste until the flavors pop (I added 1/4 tsp more). For a thicker soup, you can continue to simmer the soup.