Description
A nourishing, one-pot plant-based soup that perfectly balances the earthy heartiness of black beans with the natural sweetness of roasted-style sweet potatoes. Enhanced with aromatic ginger, turmeric, and coconut milk, this vibrant dish offers a luxurious, creamy texture without the need for dairy. It is a fiber-dense, anti-inflammatory meal that is simple to prepare and deeply satisfying, making it an ideal healthy dinner choice for busy weeknights.
Ingredients
1 tablespoon olive oil
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 cup red onion, chopped
4 cloves garlic, minced
1/2 teaspoon salt
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups vegetable stock
2 cups sweet potato, peeled and cut into 1/2-inch cubes
2 tablespoons tomato paste
1 1/2 teaspoons ground ginger
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 cup coconut milk
Instructions
Heat the olive oil in a large pot over medium heat.
Add the cumin and coriander seeds, toasting them for about 1 minute until fragrant.
Add the red onion and saute until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute.
Add the cubed sweet potatoes, tomato paste, garlic powder, onion powder, turmeric, and ginger; stir to coat.
Pour in the vegetable stock and bring to a simmer.
Cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
Stir in the black beans and coconut milk, heating through for another 5 minutes.
Season with salt and crushed red pepper flakes to taste.
Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the soup thickens too much upon cooling, add a splash of vegetable stock when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg