Sopa picante de alubias negras y boniato

Ingredientes

• 2 15 oz cans (3 cups) black beans, drained, divided
• 1 bunch cilantro, stems and leaves roughly separated
• 1 chipotle in adobo + 1 tablespoon adobo sauce (from the same can)
• juice from 2 limes, divided
• sea salt
• avocado oil or other cooking oil of choice
• 1 large yellow onion, diced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon smoked paprika
• 5 garlic cloves, minced
• 1 medium-large sweet potato (about 1 lb), sliced into 1/2" thick quarter rounds
• a few handfuls baby spinach
• topping suggestions/ideas
• cilantro leaves
• quick pickled radishes or red onions
• avocado
• yogurt or cashew crema
• toasted pumpkin seeds

Preparación

1. 1

   In an upright blender, combine 1 can of beans, cilantro stems, chipotle in adobo and adobo sauce, juice from 1 lime, a pinch of salt, and 1½ cups of water. Blend until smooth and set aside for now.

2. 2

   Heat a large pot over medium heat and add enough oil to generously coat the bottom. Add the onion, cumin, coriander, paprika, and a pinch of salt. Saute until the onion is soft and translucent, about 7 minutes. Add the garlic and stir around for another 30 seconds, until fragrant. Add the sweet potato and the remaining can of black beans, stir to coat in the spices.

3. 3

   Add the blended black bean mixture to the pot, along with 2 more cups of water, and plenty more salt to taste, to season the soup. Mix and bring to a simmer. Simmer, covered, for 25-30 minutes, until the sweet potato is cooked through. Turn off the heat, wilt in the spinach and add the juice of 1 remaining lime. Taste for salt and adjust if needed. Serve the soup warm, garnished with cilantro leaves, pickled radishes/onions, avocado, and/or yogurt or cashew crema.