Santa Fe Sweet Potato Soup

Nutriscore Rating: 83/100

Warm up with a bold and flavorful bowl of Santa Fe Sweet Potato Soup, a comforting fusion of Southwestern spices and wholesome ingredients perfect for any season. This creamy, vibrant dish showcases nutrient-packed sweet potatoes blended with zesty diced tomatoes and hearty black beans, creating a harmonious balance of sweet, smoky, and subtly spicy flavors. Seasoned with cumin, smoked paprika, and chili powder, every spoonful delivers a kick of warmth, enhanced by a splash of lime juice for brightness. Optional garnishes like fresh cilantro and creamy avocado elevate this plant-based meal to restaurant-quality elegance. Ready in just 45 minutes, this healthy, gluten-free soup is perfect for weeknight dinners or meal prep. Whether enjoyed as is or paired with crusty bread, Santa Fe Sweet Potato Soup is a crowd-pleaser that’s as satisfying as it is simple to make!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 4 medium (about 2 pounds) sweet potatoes
• 1 large yellow onion
• 3 large garlic cloves
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 15-ounce can black beans (canned, drained and rinsed)
• 1 10-ounce can diced tomatoes with green chilies (canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon ground coriander
• 1 teaspoon (or to taste) salt
• 0.25 teaspoon black pepper
• 0.5 cup milk or plant-based milk (optional, for extra creaminess)
• 1 tablespoon lime juice
• 2 tablespoons (chopped) fresh cilantro (optional, for garnish)
• 1 medium avocado (optional, for garnish)

📝 Instructions

9 steps

1. Peel and dice the sweet potatoes into 1-inch cubes. Roughly chop the onion and mince the garlic cloves.

2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes, until softened and fragrant.

3. Add the diced sweet potatoes to the pot and pour in the vegetable broth. Stir in the ground cumin, chili powder, smoked paprika, ground coriander, salt, and black pepper.

4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the sweet potatoes are very tender.

5. Using an immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.

6. Stir in the black beans, diced tomatoes with green chilies, lime juice, and optional milk. Simmer for an additional 5 minutes to heat everything through.

7. Taste the soup and adjust the seasoning if needed. Add more salt or spices to your preference.

8. Ladle the soup into bowls and garnish with chopped cilantro, fresh avocado slices, or any desired toppings.

9. Serve hot and enjoy!

Nutrition Facts

1 serving (935.3g)

Calories		731
% Daily Value*
Total Fat		10.3 g	13%
	Saturated Fat	1.9 g	9%
	Polyunsaturated Fat	0.9 g
Cholesterol		1 mg	0%
Sodium		1276 mg	55%
Total Carbohydrate		147.8 g	54%
	Dietary Fiber	25.3 g	90%
	Total Sugars	32.7 g
Protein		16.8 g	34%
Vitamin D		0.3 mcg	1%
Calcium		267 mg	21%
Iron		6.5 mg	36%
Potassium		682 mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 547 cal (12.2%%)

Protein: 395 cal (8.8%%)

Carbs: 3557 cal (79.1%%)