Key West Sweet Potato & Black Bean Velvet

Ingredients

• 2 tbsp high-quality extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, smashed and minced
• 2 medium sweet potatoes (about 1.5 lbs), peeled and cut into pristine 1/2-inch cubes
• 3 tbsp Salted Perfection Key West Select Blend
• 2 cans (15 oz each) black beans, meticulously rinsed and drained
• 4 cups premium vegetable broth
• 1/4 cup fresh cilantro leaves, roughly chopped

Instructions

1. Place a heavy-bottomed Dutch oven over medium heat and pour in the olive oil. Watch it shimmer. Add the diced onion and minced garlic, sautéing them gently until they turn translucent, coaxing out their natural, sweet aromatics without any aggressive browning.
2. Fold in the cubed sweet potatoes and exactly 3 tablespoons of the Salted Perfection Key West Select Blend. Stir constantly for about two minutes. You want the organic coconut sugar in the blend to kiss the hot pan and lightly caramelize onto the sweet potatoes, unlocking that deep, tropical warmth.
3. Pour in the pristine vegetable broth and add the rinsed black beans. Bring the liquid to a gentle, rolling boil, then immediately drop the heat to low. Cover and let it simmer for 25 minutes, waiting patiently for the sweet potatoes to surrender and become tender enough to crush with the back of a spoon.
4. Remove the pot from the heat. To achieve a flawless, creamy body without a single drop of dairy, use an immersion blender to pulse about one-third of the soup. You want a beautifully thick, velvety broth that still suspends whole black beans and tender sweet potato chunks.
5. Ladle this vibrant, citrus-laced masterpiece into warm bowls. Scatter the freshly chopped cilantro across the top like vibrant green confetti to awaken the palate. DUNZO!