Black Bean & Sweet Potato Soup w/ Chipotle

As I write this, it's pouring down rain outside, and a perfect day for soup.  But actually, I made this soup a week ago and am just getting around to writing about it now.  Or I will, momentarily.

Today, I spent the afternoon preparing road trip food for Loretta Lynch's journey to Los Angeles tomorrow, which begins at 6 a.m.   We'll play three sets of music over the course of twenty four hours, and then high-tail it home.  Since our first set tomorrow begins the moment we spill ourselves and our gear out of the van, we wanted to be prepared with both breakfast *and* lunch without stopping, and without having to eat deep fried Highway 5 nastiness. Cause this is a band that likes to eat well!  So I happily spent the afternoon roasting peppers for sandwiches, and making a frittata w/ roasted mushrooms, shallots, thinly sliced potatoes & fresh dill, plus chipotle-roasted garlic hummus.  Hmmm... hope I can hold off on eating the stuff until tomorrow.  Better save some for the rest of the band!

The main reason for our trip is to play the grand opening of a new children's clothing resale store, Grow Kid Grow , owned by our incredibly talented pal Missy Gibson.  We'll also be performing a brunch set at the Redwood Bar & Grill on Sunday, sharing the stage w/ another fine & talented human, David Serby.  If you're in the L.A. area, or know people who are, send 'em along! 

For now, I'll leave you with this soup.  The perfect soup for a rainy day like today.  If only we had some right now....

Black Bean & Sweet Potato Soup w/ Chipotle
(printable recipe)

1 medium onion, diced

2 t. cumin

2 t. ground coriander

2 medium sweet potatoes, diced

3 cloves garlic, minced

3 cups cooked black beans

3 cups water or stock of your choice

1 - 2 chipotles in adobo sauce

1/2 t. ancho chile powder

1/4 t. mustard powder

1/2 t. smoked paprika

salt to taste

Juice of 1/2 a lime, or to taste

Garnishes:  diced avocado & sour cream or yogurt

Saute' the onion in a splash or two of olive oil, until lightly brown.  Add the diced sweet potatoes, garlic, and cumin, coriander, ancho chile powder, mustard powder and smoked paprika.  Saute over medium heat for a few minutes, stirring frequently.  Add the three cups of water or stock, bring to a boil and then reduce to a simmer.  Let is gently simmer for about 15 minutes or until the sweet potatoes are tender.  Now add the black beans, chipotle chile, and salt.  Cook for another few minutes, until everything is well heated.   Turn off the heat and either blend it smooth with an immersion blender, or blend it in a blender or food processor.  Squeeze in the lime juice, taste it and adjust the seasonings.  You may desire more salt or spice, or it might be perfect just like that!  Serve it w/ a dollop of sour cream or yogurt and a sprinkling of diced avocado.   I bet it would be great w/ cornbread, so I might have to try my hand at that next time.