From the NM's Wide World of Forks article in the July 2016 issue.
CHEF AHMED M. OBO’S CURRIED BLACK BEAN AND SWEET POTATO SOUP
Serves 4 to 6
One of Jambo Café’s most popular soups, this won Chef Obo one of his Souper Bowl trophies at a popular annual Santa Fe fundraiser for the Food Depot.
- 1⁄2 cup olive oil
- 1 small to medium yellow onion, chopped
- 2 tablespoons grated fresh ginger
- 1 tablespoon minced garlic
- 11⁄2 tablespoons curry powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1⁄2 tablespoon ground turmeric
- 1 tablespoon ground ginger
- 1 tablespoon dried thyme
- 2 tablespoons tomato paste
- 1 cup Roma tomatoes, diced
- 2 cups whole black beans, cooked, or 15-ounce can black beans, drained and rinsed
- 2 large sweet potatoes, peeled and diced
- 4 cups vegetable stock
- 13.5-ounce can coconut milk
- 2 tablespoons dry sherry
- 2 tablespoons rice wine vinegar
- Over medium heat in a medium-to-large soup pot, heat the olive oil until shimmering. Add the onion, ginger, and garlic and sauté 3 to 5 minutes until soft. Add the spices from the curry to thyme and cook for 2 to 3 minutes until the aroma of the spices pops. Add the tomato paste, mixing well for 1 minute. Add the Roma tomatoes and cook for 3 minutes until a paste forms. Stir in the black beans, sweet potatoes, and vegetable stock. Bring to a boil and reduce heat; simmer for 15 to 20 minutes until the vegetables are soft. Pour in the coconut milk, sherry, and rice wine vinegar. Stir well and add salt to taste. Cook for an additional 10 to 15 minutes on low to allow all the flavors to marry.
- Turn off the stove and allow the soup to cool for 10 minutes. Using an immersion blender, puree the mixture to a creamy soup consistency. Add more stock as needed. If you don’t have an immersion blender, puree the mixture in batches in your blender. Heat up the soup over medium heat for 5 to 10 minutes to serve hot.