Black Bean and Sweet Potato Soup

If you read my blog, you are [likely] painfully aware of my bean obsession. I have also continued my soup obsession that found me sometime last November – both making soup and buying soup for lunch when I haven’t made it. Ergo, I stop by the Castle Hill Cafe which is connected to my gym (the most awesome gym ever!) on a daily basis. The reason that I stalk the soup peddlers at the cafe is because they have the best damn soup ever. Everyday it is different and everyday it puts other soup to shame. Other perks are that it is organically made using local ingredients and generally vegan and vegetarian friendly. This day I was somewhat under-thrilled to try the product as I am not the biggest fan of sweet potatoes – especially when they are sweet not savory, but I tried it to appease my bean craving. IT WAS INCREDIBLE. The flavor was complex and the soup was hearty and delicious. The girl who made the soup later was awesome enough to tell me her ingredients and I promptly took myself to the store to get sweet potatoes. I recreated it pretty well and ate it happily for days! This is an approximation of what I did as I made it almost two months ago and just now writing the recipe. Sorry for the lack of picture. I was too excited to eat the soup to bother with my phone!!

If Castle Hill Cafe ever makes a cookbook, an undertaking that I wish for daily, you guys will be the first to know (and I may actually follow the recipes to a tee – that is how wonderful they are)!

Black Bean and Sweet Potato Soup

Inspired by Castle Hill Café

Serves 4-8

Three cans black beans
Three large sweet potatoes
One white onion
Eight garlic cloves
Three or Four Celery Ribs
Seven Carrots (I like a lot of carrot so I used a lot – adjust as necessary)
Two Turkish Bay Leaves
One Tablespoon Ground Cumin
Half tablespoon Ground Coriander
Two Tablespoons Red Pepper Flakes
Half Teaspoon Cinnamon
Good Pinch of Salt
One tablespoon black pepper

Clean and dry sweet potatoes. Toss potatoes with a bit of olive oil, cumin, salt, and lime juice. Roast in oven for 45 minutes and remove when soft. Meanwhile, saute onions, garlic, celery and carrots in a couple of tablespoons of olive oil until glassy. Add black beans, veggie stock, bay leaves, cumin, coriander, red pepper flakes, cinnamon, salt and pepper and let simmer until the potatoes are finished cooking. Remove the soft potatoes and mash to desired consistency (I left some chunks because I wanted some good, thick pieces of sweet potato). Add to the simmering stew and mix well to incorporate. You can emulsify or blend the soup, mash it with a masher, or leave as is. Top with fresh herbs of choice (optional – I topped with cilantro) and serve with a salad for a healthy vegan meal.