- 2 T olive oil
- 1 large onion, sliced thin and chopped into 2″ strips
- 4-6 medium cloves garlic, minced or pressed
- 1 1/2 tsp ground coriander
- 1tsp cumin
- 1/4 tsp plus a dash of aniseed
- Freshly ground black pepper to taste
- 3 quarts of vegetable broth or broth from previously cooking beans
- 6 cups black beans (previously made ahead)
- 3 medium sweet potatoes, peel and cut into approximately 1″ pieces
- Sea salt, pinch
Optional: a sliced lime and yogurt for topping each serving of soup
Heat oil in saute pan and add onion. Saute until onions begin to brown and caramelize, add all the spices (except salt and pepper) and saute for another 1-2 minutes. Add in reserved liquid, beans, sweet potatoes and salt and pepper. Bring to a boil and simmer for about 20 minutes. Reserve approximately 1/2 of the beans and most of the sweet potatoes. Using a hand held, electric wand blender, puree the remaining contents until creamy. Add reserved beans and chunks of sweet potato back to soup. Some versions call for a dollop of yogurt and slice of lime on top. I am not much of a dairy person, however, the lime is a nice touch on occasion.