Black Bean Soup With Sweet Potatoes

• 2 Tbs. vegetable oil
• 2 medium yellow onions, chopped
• 3 medium cloves garlic, coarsely chopped
• 1-1/2 tsp. ground coriander
• 1 tsp. ground cumin
• 1/4 tsp. aniseed
• Freshly ground black pepper
• 2 quarts lower-salt chicken broth or homemade vegetable broth
• Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
• 2 medium sweet potatoes, peeled and cut into medium dice
• Kosher salt
• 1/2 cup plain yogurt
• 8 paper-thin lime slices

1. Heat the oil over medium heat in a 6-quart (or larger) Dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
2. Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper. Serve topped with a dollop of the yogurt and a lime slice.
3. You can store leftovers in the refrigerator for up to 5 days.

vegetable oil, yellow onions, cloves garlic, ground coriander, ground cumin, aniseed, freshly ground black pepper, lowersalt, black beans, sweet potatoes, kosher salt, plain yogurt, paper

Taken from www.epicurious.com/recipes/member/views/black-bean-soup-with-sweet-potatoes-51243541 (may not work)