Step 1 – Prep Everything

• Dice sweet potatoes into even cubes (about 1–1.5 cm).
• Rinse and drain black beans if using canned.
• Chop onion, garlic, peppers, and measure spices.

Step 2 – Build the Aromatic Base

• In a large pot or Dutch oven, warm olive oil over medium heat.
• Add onion with a pinch of salt; cook until translucent.
• Stir in garlic.
• Sprinkle in cumin, smoked paprika, chili powder, and oregano.
• Toast gently for 20–30 seconds to release aroma (don’t burn).

Step 3 – Add the Core Ingredients

• Add diced sweet potatoes; stir to coat in spices.
• Add black beans, tomatoes (if using), and enough broth to cover by about 2–3 cm.
• Scrape the bottom of the pot to lift any browned bits—this builds deeper flavor.

Step 4 – Simmer to Tender Perfection

• Bring to a gentle boil.
• Reduce the heat to a steady simmer.
• Cook 20–30 minutes, stirring occasionally, until:
  • Sweet potatoes are soft when pierced.
  • Flavors have melded into a rich, hearty sweet potato black bean soup.

Step 5 – Choose Your Texture

• Chunky: Leave as is.
• Half-blended: Use an immersion blender to blend a few quick pulses, or scoop out 1–2 cups, blend until smooth, and stir back in.
• Silky: Blend fully (careful—cool slightly or blend in batches).

Step 6 – Finish & Balance

Right at the end:

• Stir in lime juice.
• Taste and adjust:
  • More salt if flat
  • More lime if it feels heavy
  • More smoked paprika or cumin for warmth
  • Tiny pinch of sugar or extra tomato if you’ve gone very smoky or spicy

Step 7 – Garnish & Serve

Top each bowl with:

• Fresh cilantro or green onion
• Slices of avocado
• Crispy tortilla strips or crushed tortilla chips
• A dollop of sour cream or a dairy-free alternative
• Toasted pepitas or sunflower seeds
• Extra lime wedges on the side