1 Tbsp Coconut oil
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
2 medium yellow onions, diced
1/2 tsp fine sea salt
5 garlic cloves, minced
1 heaping Tbsp of minced ginger
1 pound sweet potatoes (two large) scrubbed and chopped
3 cups vegetable broth or water
1 14 ounce can full fat coconut milk
3 cups cooked black beans drained and rinsed
2-3 Tbsp freshly squeezed lime juice
2 handfuls of fresh cilantro leaves and stems, chopped
cold-pressed olive oil, for serving
1. In a large stockpot, melt the coconut oil over medium heat. Add the cumin, coriander, and cayenne, and cook until fragrant, stirring constantly.Add the onions and the salt, and stir to coat. Cook, stirring occasionally, until the onions have softened, 5-7 minutes.
2. Add the garlic and ginger and cook for two minutes. If the pot becomes dry at any point, add a little water or broth. Add the sweet potatoes, broth, and coconut milk.
3. Cover the pot and bring the soup to a boil, then reduce the heat to low and simmer until the potatoes are tender, 10-15 minutes. Add half of the black beans and sinner until they have warmed through.
4. Transfer about half of the soup to a blender and puree until completely smooth. Add the lime juice. Pour the blended soup back into the pot and add the remaining whole black beans. Season with salt. Serve hot, garnished with plenty of chopped cilantro and a drizzle of cold-pressed olive oil.