A creamy black bean, sweet potato, and kale soup with spicy and smoky notes of chipotle.
This healthy soup is based on one of my favorite treats: sweet potato fries and chipotle dipping sauce. The natural sweetness and creaminess of the potatoes combined with the savory and spicy chipotle peppers are a perfect combination! Just add black beans, kale, and a touch of tahini, and you have a deliciously creamy, superfood soup perfect for any meal.
Serves 6-8
Ingredients:
1 tablespoon coconut oil
1 large onion, diced
8 cloves garlic, crushed
2 teaspoons salt
2 teaspoons cumin
1 teaspoon coriander
½ teaspoon smoked paprika
3 chipotle peppers in adobo sauce, finely chopped
2 red bell peppers, chopped
2 medium/large orange sweet potatoes, chopped
3 cans black beans, drained and rinsed (or 6 cups cooked black beans)
4 cups water
¼ cup tahini
1 bunch curly kale, stems removed and chopped or torn into bite-sized pieces
1 small bunch cilantro, chopped
juice of two limes or lemons
Directions:
Heat the oil in a large soup pot over medium heat (or instant pot on sauté mode) and add the diced onion. Continue to sauté, stirring occasionally, until the onion is translucent and starting to brown.
Next add the garlic, salt, cumin, coriander, paprika, and chipotle peppers. Cook for 30 seconds, stirring constantly, then add the bell peppers and sweet potatoes.
Continue to sauté for a minute before adding the black beans, water, and tahini. Cover the pot and simmer until the sweet potatoes are soft. If using an instant pot, cook on high pressure for 4 minutes, then quick release.
Using an immersion blender, pulse several times until the soup has a creamy consistency, but still has a lot of visible texture.
Remove from heat and stir in the kale, two-thirds of the cilantro, and lime juice. Taste and adjust salt as needed.
Garnish with the remaining cilantro and enjoy!
Comments