The potato and the onions give this soup a touch of sweetness that contrasts nicely with the tartness of the sour cream and the lime. It also freezes well for a quick, hearty, weekday lunch. If you plan ahead you can use cooked dried black beans instead of canned.
Sun Oven Black Bean and Sweet Potato Soup
1 tablespoon canola oil
2 medium onions, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
2 (14 oz each) cans black beans, rinsed and drained
1 large sweet potato, peeled and chopped
6 fresh cilantro sprigs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups vegetable broth
1/4 cup Sour cream
4 thin lime slices, finely chopped
Set Global Sun Oven out to preheat
Heat oil in a large pot over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the coriander and cumin; cook, stirring constantly until fragrant, about 30 seconds. Add following six ingredients, beans through broth, stir, cover, and transfer pot to GSO. Cook until vegetables are fork tender, about 1 hour. Remove pot from GSO. Discard the cilantro sprigs. Puree soup in a blender in batches.
Garnish each serving with the yogurt and lime.
Makes 4 servings.