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Chipotle sweet potato soup with beans

This veganchipotle sweet potato soup with beansis a healthy, warming and hearty soup. Serve it with flatbread or tortilla chips. Use less chipotle paste or mix it with tomato purée if you want less heat.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 2 sticks of celery
  • 2 Tbsp olive oil
  • 3 medium sweet potatoes
  • 2 medium carrots
  • 1 red bell pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tsp chipotle paste or½ tomato purée
  • 1 bay leaf
  • 1 tin chopped tomatoes
  • 750 ml vegetable stock approx.
  • 1 handful coriander leaves
  • 1 tin black or kidney beans drained
  • Salt and pepper

Method
 

  1. Finely chop the onion and garlic.
  2. Heat the oil in a large saucepan and gently sauté the chopped vegetables until soft.
  3. Meanwhile, peel and dice the sweet potatoes and carrots. Chop the red pepper.
  4. Add these to the pot, stir for another minute, then add the spices & chipotle paste and/or tomato purée.
  5. Add the tinned tomatoes and most of the stock to cover the vegetables.
  6. Bring to the boil, cover, turn down the heat and cook for 20 minutes until the sauce and the vegetables are tender.
  7. Turn off the heat. Remove the bay leaf. Add the coriander leaves. Season to taste, then pulse with a stick blender until you get a thick, smooth soup.
  8. Add more stock, then add the drained beans.
  9. Cook for 3-5 minutes, then serve.