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Sweet Potato Velvet Soup

Contributed by: News Canada


  • 3 cups chicken or vegetable stock
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 2 medium Purple Sweetie sweet potatoes
  • 1 large onion, chopped
  • 2 tbsp. lemon, juice
  • 1/2 tsp. black pepper
  • 1 19oz /540ml can of black beans, rinsed and drained
  • Sour cream and chopped parsley as a garnish


In a large pot, sauté the onions in butter and oil. Add broth and lemon juice, bring to a boil.

Peel sweet potatoes and cut chunks directly into the pot, one at a time to avoid discolouration. Reduce heat, simmer over medium/low heat for 20 minutes or until everything is tender. Add black beans and pepper, cook for an additional 2 minutes.

Using a blender, puree the soup until smooth.

Serve hot, with a dollop of sour cream and sprinkle of parsley if desired.

Serving Size: Makes 4 Servings

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