Preheat your oven to 425°F (220°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until they are golden and tender, and the edges are slightly caramelized.
Meanwhile, heat a large pot over medium heat and add a splash of olive oil. Sauté the finely chopped onion until translucent and fragrant, about 5 minutes. Add the minced garlic and smoked paprika, cooking for another minute until fragrant and slightly darker in color.
Once the sweet potatoes are roasted and cooled slightly, add them to the pot. Pour in the vegetable broth, then bring everything to a gentle simmer. Let it cook for 10 minutes to allow flavors to meld and the sweet potatoes to soften further.
Use an immersion blender or transfer the mixture carefully to a blender and puree until smooth and velvety. If using a blender, return the soup to the pot after blending.
Stir in the drained black beans into the blended soup and cook for another 5 minutes until heated through. Season with salt and pepper to taste, adjusting the seasoning as needed.
Serve the soup hot, ladled into bowls. Top with your favorite garnishes like cilantro, a squeeze of lime, or a dollop of sour cream for extra flavor and contrast.
