Summary
| Yield | |
|---|---|
| Source | Lori Longbotham, Fine Cooking 96: http://www.finecooking.com/ |
| Prep time | 30 minutes |
| Recipe Categories | Savor the Season sweet potato Autumn Winter |
Description
The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.
Ingredients
- 2Tvegetable oil
- 2medium yellow onions, chopped
- 3medium cloves garlic, coarsely chopped
- 1⁄2tground coriander
- 1tground cumin
- 1⁄4taniseed
- freshly ground black pepper to taste
- 2qlower-salt chicken broth or homemade vegetable broth
- 4cncans black beans (15 oz), rinsed and drained
- 2medium sweet potatoes, peeled and cut into medium dice
- salt to taste
- 1⁄2cplain yogurt
- 8paper-thin lime slices
Instructions
Heat the oil over medium heat in a 6-quart (or larger) Dutch oven.
Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes.
Add the garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds.
Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper.
Serve topped with a dollop of the yogurt and a lime slice.
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