Sweet Potato Soup is one of my favourite fall comfort foods. In fact, soup is one of my favourite things about this season. There’s nothing more satisfying than a big pot of homemade soup simmering on the stove.
This sweet potato soup with black beans and corn has a southwestern slant with the addition of a chipotle pepper and a little bit of the smoky adobo sauce the peppers are packed in. The small cans actually contain quite a few peppers, but will keep in the fridge in a covered container for several weeks. You can use the leftover chilies in another recipe, like this Tequila Chicken Chilli.
I like to grill an ear of fresh corn for this recipe. A little bit of smoky char really adds a very tasty flavour element, but if you don’t have fresh corn, frozen will work, too. This soup is not only delicious but super healthy, vegan, vegetarian and gluten-free.
The black beans make this sweet potato soup a hearty meal. Makes 6 servings
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 ribs celery, diced
- 1 carrot, peeled and diced
- 1 can black beans, drained
- 4 cups vegetable stock
- juice of one lime
- 3 orange fleshed sweet potatoes, peeled and cut into cubes (four cups)
- kernels from 1 ear of fresh corn, grilled (about 1 cup)
- 1 chipotle pepper, seeded and diced
- 2 tbsp adobo sauce
- 1 tbsp cumin
- salt and freshly ground pepper, to taste
- 4 tbsp chopped fresh cilantro, for garnish
In a large pot, heat oil over medium heat. Add onion, garlic, carrots and celery. Turn heat to medium low and cook until vegetables are tender, about 5 minutes. Add all remaining ingredients except cilantro. Simmer 15 minutes or until sweet potatoes are tender. Garnish with cilantro.