Mmm… this is yummy. 🙂 Guess you can’t tell what I just had for lunch?! This soup is really easy to make, I think it took me about 30 mins from start to finish.
The soup is on the thinner side, but I did that with the intention of serving it over brown rice to bulk it up and to make it a complete meal.
1 ½ TBSP coconut oil (or olive oil)
½ an onion, chopped
2 garlic cloves, minced
1 carrot, peeled & chopped
1 tsp cumin
½ tsp chili powder
2 cups GF chicken broth (or vegetable broth – I use Pacific Natural Foods Organic Free Range Chicken Broth)
1 cup water
¼ tsp cayenne
¼ tsp dried cilantro
1 can black beans
1 can coconut milk
1 TBSP lime juice
In a 5 quart saucepan, saute the onions, garlic, and carrot in coconut oil over medium heat until soft (about 5 – 7 minutes). Add the cumin and chili powder. Mix until fragrant (about a minute). Add chicken broth, water, cayenne, dried cilantro, and black beans. Bring to a boil and simmer for 15 minutes. Slowly stir in coconut milk until well blended. Bring back to a boil and simmer for another 5 minutes. Place ¾ of the soup in a blender and puree until smooth (or you can use a hand held immersion blender).
REMINDER: When blending HOT soup in a blender, you MUST place a kitchen towel over the lid of the blender before turning it on. Otherwise you might end up with hot soup everywhere. Please trust me on this one!
Return the blended soup to the pan and stir in lime juice. Taste, and adjust spices as necessary. Serve over brown rice. Garnish with fresh cilantro and lime wedges.