Chunky Black Bean and Sweet Potato Soup

Wow! It’s currently 5° here New York so it may be a pretty easy guess that today’s recipe is a soup! This Chunky Black Bean and Sweet Potato Soup is super warming, hearty and delicious!  For a complete meal, serve it with tortilla chips, brown rice or biscuits and top it with Tofu Sour Cream.

Chunky Black Bean and Sweet Potato Soup

makes 4- 6 servings

What you’ll need:

• 1 tbs coconut oil
• 1 yellow onion, sliced
• 4 cloves of garlic, minced
• 2 stalks of celery, chopped
• 2 medium carrots, chopped
• 2 medium sweet potatoes, cut into 1″ cubes
• 2 cups cooked blacked beans
• 2 cups vegetable broth
• 1 6 oz can tomato paste
• 2 tbs tamari
• 1 tbs apple cider vinegar
• dash of cayenne pepper
• salt and pepper to taste

Directions:

1. Combine vegetable broth, 1 cup of black beans (reserve the other cup) and tomato paste in a blender until smooth.  Transfer to a bowl and put aside.
2. Heat coconut oil in a large pot at medium high. Add onion and garlic and sauté for 5-6 minutes (stirring occasionally), until onions are translucent.
3. Add broth/black bean mixture to the pot and bring to a boil. Add celery, carrots, sweet potato and simmer, stirring every couple of minutes.
4. After 15 minutes, stir in tamari, apple cider vinegar, salt and pepper. Let simmer for another 5 minutes.
5. Serve in bowls, top with Tofu Sour Cream and enjoy!

Tofu Sour Cream

What you’ll need:

• 1 package extra-firm silken tofu
• juice of 1 lemon
• 2 tbs apple cider vinegar
• 1 tbs gluten-free tamari
• 1 tbs olive oil
• 1 clove garlic
• 1 tsp agave
• 2 tbs nutritional yeast
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Directions:

1. Combine all ingredients in blender until smooth. Chill in refrigerator for at least 30 minutes before serving. Add to all your favorite dishes!

*To add a fancy touch- use a pastry bag or spoon some of the sour cream into a plastic bag, cut off the tip of one corner of the bag and apply a sour cream decoration!