Ramblings of a Vegan Traveler

Made this last week and I loved it so much I had to make it again! Great for the chilly fall weather.  Smoky Sweet Potato, Black Bean and Roasted Corn soup          Ingredients: 1 yellow onion, finely chopped 2 cups of baked, peeled, chopped sweet potatoes 3 cloves garlic, minced 2 cups frozen roasted corn 2 cups black beans (rinse first if using canned beans) 4 cups low sodium vegetable stock 2 tsp. cumin powder 1 tsp. thyme (dried) 1 tsp. smoked paprika 1/4 tsp crushed red pepper flakes 1 tsp. chili powder (I used Chile Molida) 1/2 tsp. chipotle powder 1 tsp. ground Himalayan salt 1/4 tsp fresh ground pepper Lacinato kale (chiffonade style, add at end or just into bowl before serving) Cilantro (chopped), added as garnish (as little or as much as you want!) Cashew sour cream (recipe below) Avocado (optional)     Preparation: Add onion to a large soup pot and cook over medium heat until it begins to become transl...