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Moroccan Black Bean & Sweet Potato Soup

In a large pot, over medium heat, add olive oil with the spices and salt. Cook for 2 minutes, then add onion, garlic, and sweet potato. Cook, covered, for about 8 minutes, stirring occasionally, until the onions have started to soften.

 

Add all remaining ingredients, except ginger and spinach, and increase heat to high to bring to a boil. Reduce heat to low and simmer for 25 minutes. Stir in ginger and spinach for the last 2 minutes before serving.

Ingredients:

1)

olive oil: 1 tablespoon

2)

ground cumin : 2 teaspoon

3)

ground coriander : 1 teaspoon

4)

cinnamon: 1 teaspoon

5)

dried basil: 1 teaspoon

6)

turmeric: 0.5 teaspoon

7)

sea salt : 1 teaspoon

8)

ground pepper: 1 teaspoon

9)

cayenne: pinch

10)

large onion, chopped: 1

11)

garlic cloves, minced: 4

12)

sweet potato, diced: 3 cup

13)

black beans, cooked: 3.03 cup

14)

low-sodium vegetable broth: 6 cup

15)

fresh minced ginger: 1 tablespoon

16)

spinach: 1 cup

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