Spicy Roasted Sweet Potato, Kale & Black Bean Soup

It's that time of year again when our bodies crave warmer, heartier meals like soups & stews. Soups are not usually my meal of choice (just a personal preference) but I was completely chilled the other night and in the mood to test out a recipe in the kitchen. My first attempt at this recipe was a great success! I was literally blown away by how flavourful this dish turned out to be - not to toot my own horn or anything😜

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It's all in the finishing touches and this soup is elevated by the following cooling ingredients: cubed avocado, sliced green onion and my delicious recipe for cashew sour cream that's drizzled on top. 

Spicy Roasted Sweet Potato, Kale & Black Bean Soup

2 small sweet potatoes, diced (mine weren't organic so I peeled the skin off)

3-4 tbsp olive oil, divided

1 yellow onion, diced

3 cloves garlic, sliced

2 stalks celery, sliced

1 tsp ground cumin

1 tsp paprika

1/4 tsp chipotle chili powder

2 tbsp tamari (I used organic and low sodium)

950 mL organic stock (veggie or chicken works well here)

2-3 cups organic kale, chopped

1 can of black beans, rinsed well

2 green onions, sliced

1 avocado, cubed

sea salt

black pepper

Cashew Sour Cream

1/2 cup raw cashews, ideally soaked 2-4 hours

2 tbsp lemon juice, freshly squeezed

2 tsp 100% pure maple syrup

2 tsp apple cider vinegar

pinch of sea salt

splash of water

Directions

  • Preheat your oven to 425F. Line a cookie sheet with parchment paper.
  • Toss diced sweet potato with 1-2 tbsp olive oil, sea salt and black pepper. Lay sweet potato onto parchment lined cookie sheet and roast in the oven for about 35 minutes.
  • In a large soup pot over medium low heat sauté diced onions in remaining olive oil until translucent. Approximately 5 minutes. Add garlic and celery and sauté until softened and just starting to stick to the bottom of the pan.
  • Add spices to the pot and allow them to toast just for a minute or so then add Tamari.
  • Add stock and turn the heat up to boil then lower to a simmer for 15 minutes.
  • In the meantime, make your Cashew Sour Cream: combine all ingredients in a blender or food processor until smooth and creamy. Set aside.
  • Add roasted sweet potato to the soup pot.
  • In small batches, puree the soup and return mixture back to soup pot.
  • Add kale and black beans and allow kale to wilt. Approximately 10-15 minutes.
  • Taste soup carefully for salt, pepper and chipotle chill powder - you may wish to add more if you prefer it extra spicy.
  • Top individual bowls with avocado, green onion and drizzle with cashew sour cream.

I wanna know, what's your favourite way to eat sweet potatoes? 

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