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

3 responses »

  1. Pingback: Butternut Squash, Tomato & Corn Soup « The Vegetarian Pact's Blog

  2. Pingback: Thanksgiving Recap « The Vegetarian Pact's Blog

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