Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper if desired.

Place the cubed sweet potatoes on the baking sheet and drizzle with 1 tablespoon of olive oil.

Toss until evenly coated, then arrange the cubes in a single layer. Roast for 30–35 minutes, turning once halfway through, until tender with lightly caramelized edges.

While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large soup pot over medium heat.

Add the minced garlic, ground cumin, and smoked paprika. Cook for about 1 minute, stirring constantly, until fragrant. Avoid letting the garlic brown excessively.

Pour in the vegetable broth and stir well. Bring to a gentle simmer and cook for approximately 5 minutes to allow the spices to flavor the broth.

Add the roasted sweet potatoes and rinsed black beans.

Use the back of a wooden spoon to mash some of the sweet potato pieces against the side of the pot. This begins thickening the Sweet Potato and Black Bean Soup naturally.

Use an immersion blender to carefully blend the soup until it reaches your preferred consistency. For the best texture, blend most of the soup while leaving some pieces of sweet potato and black beans intact.

Return the pot to medium-low heat and simmer for another 5 minutes, stirring occasionally.

Taste and season with salt and freshly ground black pepper as needed. Add a splash of vegetable broth if you prefer a thinner consistency.

Ladle the soup into bowls and serve hot. Garnish with fresh herbs, black beans, roasted sweet potato cubes, or a light drizzle of olive oil if desired.