Southwestern Sweet Potato Soup

The chilly weather has got me craving soups every night!  This one is especially perfect because it’s got a sweet, yet subtle spicy flavor.

4 cups cubed sweet potatoes

4 1/2 cups vegetable broth

1 1/2 cup cooked black beans

1 cup frozen organic corn

1 cup chopped yellow onion

1 cup chopped red pepper

2/3 cup chopped green pepper

3/4 cup green onions

1/2 cup coconut milk

1/4 cup fresh cilantro

1/4 cup olive oil plus 1 tbsp

1 cayenne pepper, minced

1/2 tsp sea salt

1/4 black pepper

• In a saucepan over medium heat cook yellow onion, green pepper, red pepper and cayenne in 1/4 cup oil for 5 minutes
• In small saucepan, cook 3/4 cup black beans and corn over medium heat in 1 tbsp olive oil for 7 minutes
• When onions and pepper have cooked for 5 minutes, add vegetable broth, sweet potatoes and remaining 3/4 cup black beans and bring to a boil
• Reduce to a simmer, cover, and cook on low/medium heat for 30 minutes
• Remove soup from heat, then pour into blender and pulse until creamy
• Pour back into large saucepan over medium heat, add coconut milk, salt and pepper and cook for 5 more minutes
• Stir in green onions and cilantro and serve