Serves: 4
Total Calories: 349
Set Global Sun Oven out to preheat
Heat the oil in a large pot over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the coriander and cumin; cook, stirring constantly until fragrant, about 30 seconds. Add the following six ingredients (beans through broth) stir, cover and transfer pot to GSO. Cook until vegetables are fork tender, about 1 hour. Remove pot from GSO. Discard the cilantro sprigs. Puree soup in a blender in batches.
Garnish each serving with the yogurt and lime.
This Sun Oven Black Bean and Sweet Potato Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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