Vegan Sweet Potato Black Bean Soup

After a quick trip to the East Coast, I returned to Ottawa with a suitcase twice the size of the one I left with. Why? Because my family decided it would be a culinary-themed Christmas. Am I opposed? No. Did I hide my face in my hands when my boyfriend unwrapped a deep fryer? Maybe.

Now, I can't say I'm not excited about the prospect of tofu parcels and perfecting gluten-free tempura. Plus, it says right on the box that it's "healthier" than your average deep fryer because the element is in the oil, keeping the temperature constant and preventing the food from absorbing more oil than it needs to.

...Let's go with that.

Before we dive into those experiments- which I foresee will largely involve some kind of chicken, chocolate bar or pickle- I warmed myself up with a soup today. Mildly influenced by the weather appropriate Cuban-themed family dinner we had last night, it was the perfect welcome home.

Sweet Potato Black Bean Soup   

Ingredients     

1 large sweet potato, peeled and chopped
1 medium white onion, peeled and chopped
2 stalks celery, chopped
4 cloves garlic, crushed and minced
1 cup black bean
1/2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp red pepper flakes
3 cups gluten-free vegetable stock (corn-free, tomato-free if necessary)
1 tbsp chopped fresh cilantro
Salt and pepper, to taste

Directions   

In a large saucepan on medium heat, sauté the oil, onion and garlic for 1-3 minutes until soft. Add the sweet potato, celery and all spices but cilantro. Stir together and cook for 2-4 minutes.

Add the vegetable stock and black beans. Increase the heat and let it come to a boil. Reduce to simmer and cook for 10 - 15 minutes. When the sweet potato is softened and can be easily penetrated with a fork, blend all ingredients together with a food processor or hand blender.

Let simmer for 10 minutes or so, add salt and pepper to taste. Stir in the chopped cilantro and serve hot. Garnish with fresh herbs and preferred cheese. Serves 3-4.