# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 2 medium sweet potatoes, peeled and diced (about 3 cups)
→ Beans and Liquids
06 - 2 cans (15 oz each) black beans, drained and rinsed
07 - 4 cups vegetable broth
08 - 1 can (14.5 oz) diced tomatoes with juices
→ Seasonings
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon ground cumin
11 - 0.5 teaspoon chili powder
12 - 0.5 teaspoon dried oregano
13 - 0.25 teaspoon cayenne pepper, optional for heat
14 - 1 teaspoon salt, or to taste
15 - 0.5 teaspoon freshly ground black pepper
→ Lime Crema
16 - 0.5 cup sour cream or Greek yogurt
17 - Zest of 1 lime
18 - 1 tablespoon fresh lime juice
19 - Pinch of salt
→ Garnishes
20 - Chopped fresh cilantro, optional
21 - Sliced jalapeños, optional
22 - Lime wedges, optional
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 4 minutes.
02 - Add garlic and bell pepper; cook for 2 more minutes until softened and fragrant.
03 - Stir in the diced sweet potatoes, smoked paprika, cumin, chili powder, oregano, cayenne if using, salt, and black pepper. Cook, stirring, for 2 minutes to toast the spices.
04 - Add black beans, diced tomatoes with juices, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
05 - Cover and simmer for 20-25 minutes, until sweet potatoes are tender.
06 - Use an immersion blender to partially puree the soup in the pot for a creamy texture, leaving some chunks for body. Alternatively, transfer 2 cups to a blender, puree, and return to the pot.
07 - In a small bowl, whisk together sour cream or Greek yogurt, lime zest, lime juice, and a pinch of salt until smooth.
08 - Taste soup and adjust seasoning if necessary.
09 - Ladle soup into bowls. Top each with a dollop of lime crema and desired garnishes.
