Preheat the oven to 400°F (200°C). Toss the sweet potato chunks with a tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
While the sweet potatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent, about 5 minutes, filling your kitchen with a savory aroma.
Add the smoked paprika to the sautéed onion mixture and cook for another minute, stirring constantly to bloom the spices and deepen their flavor.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the rinsed black beans and cooked sweet potatoes to the pot, stirring gently to combine all the flavors. Let it simmer uncovered for 10-15 minutes to meld the flavors and heat through.
Use an immersion blender or transfer the soup in batches to a blender and blend until silky smooth. Be careful when blending hot liquids—vent the lid slightly and start slow.
Return the smooth soup to the pot if needed, adjust the seasoning with salt and pepper, and warm over low heat for a few minutes. The soup should be creamy, with a vibrant orange color and a comforting aroma.
Serve the soup hot, garnished with your favorite toppings like chopped herbs, a drizzle of olive oil, or a squeeze of lime if desired. Enjoy the velvety texture and deep, roasted flavors in each spoonful.
