One of our favourite winter soups – thick and hearty and totally full of good things like beans, kumara, carrots with a hint of chilli. Served with some buttery toast as a very simple and nutritious meal.
1 carrot, chopped into chunks
1 large kumara (sweet potato) peeled and cut into chunks
2 onions, roughly chopped
2 tbsp olive oil
2 cloves garlic, chopped
1 tbsp ground cumin
1 small smoked chipotle or more if you like it spicy hot (I used the ones in tomato sauce)
400 g tin chopped tomatoes in juice or puree
2 x 400 g tins black beans, drained
4 cups vegetable stock
To serve: finely chopped parsley, sour cream
Preheat your oven to 200 C/400 F. Place the carrot, kumara and onion on a flat baking dish and drizzle over the olive oil. Bake for 20 minutes or until starting to soften.
In a large saucepan gently fry the garlic in a little extra oil for a minute. Remove the carrot, kumara and onion from the oven and add to the saucepan along with the chipotle, cumin, tomatoes, beans and vegetable stock.
Simmer for 15-20 minutes or until the vegetables and very soft. Season with salt and pepper to taste.
Using a stick blender blitz the vegetables to a smooth consistency, or cool the mixture and use your food processor or blender to achieve the same result.
Ladle into bowls, top with some sour cream and parsley and serve.