Sweet Potato & Black Bean Soup

Taking advantage of the sweet potatoes in our CSA basket we tried making a sweet potato and black bean soup. This was yummy, quick and filling. It was cooler today and we enjoyed this warm, flavorful soup.

• water for sauteing vegetables
• 1 sweet onion, diced
• 5 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 medium jalapeno, minced (seeds and membrane removed)
• 1 smallish sweet potato, diced
• 1 cup butternut squash, diced
• 1 can (15 ounce) diced, fire-roasted tomatoes
• 1 can (4 ounces) green chiles
• 1 cup vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon shili powder
• 1/2 teaspoon ground coriander
• 1 can coconut milk
• 1/2 cup canned pumpkin puree (mine was frozen in the pic)
• 1 can black beans, rinsed and drained
• 1 1/2 limes juiced

Heat water in a soup pot. Add onion and saute until translucent. Add more water as needed to keep from sticking

Add garlic, ginger and jalapeno and cook for about 1 minute longer. Add more water as needed to keep from sticking.

Add sweet potato and squash and cook 2-3 minutes.

Add tomatoes, broth, cumin, chili powder, coriander and bring to a low boil . Reduce heat to simmer, cover and cook about 10 minutes.

Add lime juice. Taste for spices and add more or one or another if you wish. I served with balsamic rice and a garnish of cilantro.