Ingredients

2 Tbs. vegetable oil
2 medium yellow onions, chopped
3 medium cloves garlic, coarsely chopped
2 tsp. ground coriander
2 tsp. ground cumin
Freshly ground black pepper
2 quarts vegetable broth
Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
2 medium sweet potatoes, peeled and cut into medium dice
Kosher salt
1/2 cup plain yogurt
8 lime slices
1 Avocado, thinly sliced
2 scallions thinly chopped
1/4 cup chopped cilantro

Directions

1. Heat the oil over medium heat in a 6-quart (or larger) Dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
2. Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper. Serve topped with a dollop of the yogurt, avocado, scallions and a lime slice.

Serves 8.

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