Chunky Sweet Potato Soup

Name: Chunky Sweet Potato Soup
Prep time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 2 tbsp. olive oil; 1 medium onion; 1 medium red pepper; 3 clove garlic; 1 1/2 tsp. ground cumin; 1/2 tsp. smoked paprika; 1/4 tsp. ground cinnamon; salt and pepper; 1 qt. lower-sodium vegetable broth; 2 lb. sweet potatoes; 2 can lower-sodium black beans; 2 c. water; 1 lime; 1 Hass avocado; 1/4 c. packed fresh cilantro leaves

Published: Aug 5, 2011

Yields:

Prep Time:

25 mins

Total Time:

45 mins

Cal/Serv:

330

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Sweet potatoes, loaded with vitamin A in the form of beta-carotene, form the base of this hearty, vivid orange soup. Avocado adds fresh green color along with healthy, skin-softening fats, which also aid the body's absorption of beta-carotene.

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Ingredients

2 Tbsp. olive oil
1 medium onion
1 medium red pepper
3 clove garlic
1 1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. ground cinnamon
salt and pepper
1 qt. lower-sodium vegetable broth
2 lb. sweet potatoes
2 can lower-sodium black beans
2 cups water
1 lime
1 Hass avocado
1/4 cup packed fresh cilantro leaves

Directions

1. Step 1In 5- to 6-quart saucepot, heat oil on medium. Add onion and red pepper; cook 5 minutes, stirring. Stir in garlic, cumin, paprika, cinnamon, and 1/2 teaspoon salt. Cook 2 minutes, stirring.
2. Step 2Add broth, potatoes, beans, water, and 1/4 teaspoon black pepper. Heat to boiling on high. Reduce heat to medium, simmer 15 minutes.
3. Step 3Transfer 3 cups of soup to blender. Puree until smooth; return to pot. Stir in 1/2 teaspoon salt. Serve, garnished with avocado and cilantro, with lime.