Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with a drizzle of olive oil and spread them out on a baking sheet. Roast for about 25-30 minutes until they are tender and slightly caramelized around the edges.
While the sweet potatoes are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it turns translucent and fragrant.
Add the minced garlic and smoked paprika to the onions, stirring constantly for about 30 seconds until the garlic is fragrant and slightly golden.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Once the roasted sweet potatoes are ready, add them directly to the pot and give everything a good stir.
Use an immersion blender to blend the soup directly in the pot until smooth and velvety, or carefully transfer the mixture to a blender and puree until creamy.
Return the blended soup to a gentle simmer and add the rinsed and drained black beans. Let the soup cook for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Taste the soup and adjust the seasoning as needed. If desired, add a squeeze of lime juice or a splash of coconut milk to brighten and enrich the flavor.
Serve the soup hot, garnished with fresh herbs if you like, and enjoy its vibrant color and comforting warmth.
