The World’s Best Vegetarian Soup
Sweet Potato and Black Bean

The Perfect Dinner On A Cold Winter Night

by Karen Ekstrom

Oh My Gosh! This is the best soup. It’s


2 cups of black beans, cooked

2 large sweet potatoes, peeled and diced

1 medium yellow onion, chopped

2 tbs tomato paste

1 1/2 cups of Roma tomatoes, diced

4 cups of vegetable stock

1 – 13.5 can of coconut cream

2 tbs dry sherry wine

2 tbs of rice vinegar

1/2 cup of butter

2 tbs of fresh ginger, grated

1 tbs fresh garlic, minced

1 1/4 tbs ground curry

1 tbs ground coriander

1 tbs ground cumin

1/2 tbs ground turmeric

1 tbs ground ginger

1 tbs thyme

Salt and Pepper to taste


In a large soup pot, melt butter. Mix. Salute onions, fresh ginger and garlic over a medium heat.

Add spices. Cook for 2-3 minutes. Add tomato paste. Mix well.

Add Roma tomatoes. Cook for a couple of minutes, until a paste forms. Stir in black beans, sweet potatoes and vegetable stock.

Bring to a boil. Reduce heat. Simmer for  20-25 minutes or until vegetables are soft. Add coconut milk, sherry wine and rice vinegar. Stir well. Add salt and pepper to taste. Simmer on low heat.

When the flavors have merged, puree until creamy.

Dive in!

It’s the best vegetarian bean, sweet potato soup ever!

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Mary January 26, 2017 - 12:45 pm

I will be making this tonight – and saluting the onions, ginger, and garlic as I always do.

P.S. I have the exact same backsplash! only mine has grease and tomato all over it.

Karen Ekstrom January 26, 2017 - 3:26 pm

Enjoy the soup. It’s fabulous! (But, really, I’m more thrilled that we have the same backsplash. How cool is that!)


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