How To Make Mexican Sweet Potato Soup
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Serves:
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 jalapeno, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) black beans, drained and rinsed
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Avocado slices, for garnish
Instructions
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In a large pot, heat some oil over medium heat. Add the onion, garlic, and jalapeno and sauté until softened.
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Add the sweet potatoes, cumin, coriander, and chili powder. Stir well to coat the sweet potatoes with the spices.
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Pour in the vegetable broth and diced tomatoes. Bring to a boil and then reduce heat to simmer. Cook for about 20 minutes, or until the sweet potatoes are tender.
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Using an immersion blender or a regular blender, puree the soup until smooth.
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Return the soup to the pot and add the black beans. Heat through.
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Stir in the lime juice and season with salt and pepper to taste.
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Serve the soup hot, garnished with fresh cilantro and avocado slices.
Nutrition
- Calories : 247kcal
- Total Fat : 1g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 1149mg
- Total Carbohydrates : 54g
- Dietary Fiber : 11g
- Sugar : 10g
- Protein : 9g
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