For Kate's birthday lastweek I made Black Bean Sweet Potato Soup.
AMAZING! So rich, savory and a combination of some of my favorite flavors.
A highly recommended choice for a Fall Feast.
Black Bean Sweet Potato Soup
adapted from Gourmet, November 1996
Three 15 1/2 ounce cans black beans (about 4 1/2 cups cooked dry- my preference)
1 cup drained canned tomatoes
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
2 sweet potatoes, cubed
1 tablespoon plus 2 teaspoons ground cumin
1 tablespoon plus 2 teaspoons ground curry
1 tablespoon plus 2 teaspoons ground tumeric
1 teaspoon cayenne pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups stock (I used chicken)
Saute onion, shallot, garlic. Add to cooked beans. Add tomatoes, stock, spices and sweet potato. When sweet potatoes are soft (not mushy) remove and in a food processor coarsely puree 1/2 of mixture and add to remaining mixture.
Season soup with salt and pepper.
Serve soup garnished with sour cream.