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!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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

Step 8

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

Step 9

Serve hot and enjoy!

Nutrition Facts

Serving size	(5517.3g)

Amount per serving	% Daily Value*
Calories	4485.4

Total Fat 60.2g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 6mg	0%
Sodium 7584.2mg	0%
Total Carbohydrate 906.6g	0%
Dietary Fiber 159.6g	0%
Total Sugars 193.0g
Protein 106.8g	0%

Vitamin D 60IU	0%
Calcium 1654.6mg	0%
Iron 40.4mg	0%
Potassium 4008.0mg	0%

*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: 11.8%

Protein: 9.3%

Carbs: 78.9%