Santa Fe Sweet Potato Soup
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!
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Recipe Information
Ingredients
- 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
Peel and dice the sweet potatoes into 1-inch cubes. Roughly chop the onion and mince the garlic cloves.
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.
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.
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.
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.
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.
Taste the soup and adjust the seasoning if needed. Add more salt or spices to your preference.
Ladle the soup into bowls and garnish with chopped cilantro, fresh avocado slices, or any desired toppings.
Serve hot and enjoy!
Nutrition Facts
Calories |
4485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 7584 mg | 330% | |
| Total Carbohydrate | 906.6 g | 330% | |
| Dietary Fiber | 159.6 g | 570% | |
| Total Sugars | 193.0 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1655 mg | 127% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 4008 mg | 85% | |
*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.
