- 8
Ingredients
- 2 Tbs. vegetable oil
- 2 medium yellow onions, chopped
- 3 medium cloves garlic, coarsely chopped
- 1-1/2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. aniseed
- Freshly ground black pepper
- 2 quarts lower-salt chicken broth or homemade vegetable broth
- Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
- 2 medium sweet potatoes, peeled and cut into medium dice
- Kosher salt
- 1/2 cup plain yogurt
- 8 paper-thin lime slices
- Jalapeno slices
Preparation
Step 1
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, jalaeno slices, and a lime slice.
You can store leftovers in the refrigerator for up to 5 days.