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Thick and creamy with a little sweet and a little heat and tons of hearty and delicious East meets West flavors, warm up all fall and winter with Sriracha Coconut Black Bean Soup with Sweet Potatoes.
Sriracha Coconut Black Bean Soup with Sweet Potatoes
Disclaimer: This post is sponsored by Cascadian Farm. As a brand ambassador, I am being compensated for writing this post. As always, all opinions are my own.
Did you ever think about the things you liked and did not like as a kid and wonder who the heck your were? When I was little, I’d eat liverwurst like it was going out of style. Fried, breaded mushrooms were often my entree at a restaurant I frequented with my parents, and while they are still delicious, what four year old devours them by the plateful? When I was in third and fourth grade, my best friend and I used to melt butter and those pre-wrapped cheese slices on frozen bagels and think we were in heaven.
But would I touch a strawberry or grape? Nope. I didn’t even like cheeseburgers. And cupcakes, I totally ate the frosting off the top and tossed the actual cupcake in the trash.
In college I opened my mind to salad (though I did drown it in honey mustard dressing and cheddar cheese) and stir fry, but most fruits and vegetables weren’t even a consideration until after
Another thing I would not touch? Sweet potatoes. Total craziness! But now, well now I will eat them in any way, shape or form – baked, as fries, mashed, and in this…
Sriracha Coconut Black Bean Soup with Sweet Potatoes is a recipe that you are going to love all winter long. The classic Latin-inspired soup is updated with Asian flair for a twist that breathes new life into this favorite. The coconut milk makes it smooth and creamy, jalapeno and sriracha hot sauce infuse a little heat, and lime brings that little bit of zing. After pureeing the soup into velvety goodness, more beans and sweet potatoes are added for a perfect contrast in texture and flavors. As an added bonus, this recipe is also gluten free and vegan!
[Tweet “Sriracha Coconut Black Bean Soup with Sweet Potatoes – a spicy, creamy bowl of comfort!”]
Plus with a little help from the frozen food section of your grocery store, you can even make this steamy pot of comfort food on the busiest weeknights with these…
Yes, Cascadian Farm now has Premium Organic Fire Roasted Sweet Potatoes. You get all of the sweet and smoky flavor in minutes, without all of the peeling and chopping. I tossed the sweet potatoes into the soup straight out of the freezer and let them heat through, making them perfect for these types of recipes. But if you want to serve them as a simple side dish, all you need to do is saute them in a pan with a little oil. Easy peasy, and so yummy too. I love having this quick option on hand for my little sweet potato monsters!
These Cascadian Farm Premium Organic Fire Roasted Sweet Potatoes are definitely going to become a new staple in my freezer. Make sure you look for them in the freezer section of your local grocery store!
Is there something you refused to eat as a kid but love now? How about something you loved as a kid but would never eat now?
Sriracha Coconut Black Bean Soup with Sweet Potatoes
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 medium yellow onion, minced
- 1 jalapeno, seeds and veins removed, minced
- 1 teaspoon cumin
- 1 clove garlic minced
- 2 cups vegetable stock or chicken stock, plus additional, if needed
- 45 oz canned black beans rinsed and drained, divided
- 1 cup canned light coconut milk
- 1 Tablespoon sriracha hot sauce or to taste
- 1 lime juiced
- 16 oz Cascadian Farm Premium Organic Fire Roasted Sweet Potatoes
- salt and pepper
Instructions
- In a large pot or Dutch oven, heat oil over medium heat. Add onion, jalapeno, cumin, and a pinch of salt and pepper. Sautee until softened and translucent, 5-7 minutes.
- Add garlic and saute for another minute or two.
- Add two cans of beans and 2 cup stock, and bring a simmer. Cook for 5-10 minutes, or until heated through and everything is soft.
- Transfer soup to a blender and puree until smooth.
- Return soup to the pot and stir in the coconut milk, sriracha, and lime juice. Add the rest of the beans and the sweet potatoes.
- Cover, bring to a simmer, and simmer for 10-15 minutes, or until hot. Adjust thickness, if needed, with additional stock or water, and season to taste with salt and pepper.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
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Here are some more Meatless Monday soups for you…
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- Thai Coconut Curry Butternut Squash Soup
- Vegetarian Minestrone Soup
- Creamy Cauliflower Broccoli Cheese Soup
And some from my friends…
- Brown Butter Mushroom Soup from All Day I Dream About Food
- Ginger Zucchini Noodle Egg Drop Soup from Snixy Kitchen
- Curried Carrot Cauliflower Soup from Hip Foodie Mom
We liked it very much. I added some lemon juice and kale, and left out the jalapenos.
I am a sucker for black bean soups and this looks awesome!
Me too! I loved changing up the flavors a bit.
What an incredibly delicious dinner! So healthy and hearty!
Definitely al of the above 🙂
Oh I’m totally craving this soup for lunch! Love the sound of everything in it – have to look for those sweet potatoes!
They are such a great timesaver!
I love coconut milk AND sweet potatoes in soup – this looks great!
How many does this serve?
You can get 4-6 servings.
Love the idea of using the sweet potatoes for a shortcut soup! This looks wonderful!
Love those little shortcuts that make it taste like you spent hours!