Prep time: 30 minutes
Total time: 45 minutes
Yield: 2 servings
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, smashed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon Piment d'Espelette or cayenne pepper
- 1 or 2 dried chilies, reconstituted
- 1/2 sweet potato, peeled and diced
- 5 cups vegetable broth or water
- 1 can red kidney beans, drained and rinsed
- Dash salt and pepper to taste
- 1/2 avocado, diced
- Sprinkle cilantro or parsley, chopped
- Splash lime juice
- Place dried chilies in a bowl and pour boiling water over them until they are covered. Set aside and allow them to reconstitute.
- In a large pot heat the olive oil until it shimmers. Add the onion and cook until it has softened, about 8 minutes. Meanwhile, remove the seeds from the chilies. Keep the soaking water in case you want to add some to the soup. Add the garlic, spices and reconstituted chilies. Stir and cook for another couple of minutes.
- Add the sweet potatoes and the broth or water and bring to a boil. Reduce heat, cover and cook until the sweet potatoes have begun to soften, about 5 minutes. Add the kidney beans, recover the pot and cook until the sweet potatoes are completely soft, about 10 minutes. With an immersion blender or regular blender, mix soup until it is the smoothness you want. I like my soup chunky, so I just whiz it a bit. Add salt and pepper to taste.
- While the soup is cooking, place diced avocado in a small bowl. Add a bit of salt and some chopped cilantro or parsley. Add a splash of lime juice and mix it up.
- Ladle soup into bowls and spoon avocado mixture into the centre. Serve immediately.