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Black Bean Soup with Chili, Coconut Milk and Lime

Source of Recipe


From "Vegetable Soups from Deborah Madison's Kitchen"



List of Ingredients



• 2 Tbsp sunflower seed or olive oil
  
• 1 small onion, finely diced
  
• 1½ tsp toasted ground cumin seeds
  
• 1 tsp ground chipotle chili or minced chipotle in adobo, to taste
  
• ¼ cup chopped cilantro, plus a little extra for garnish
  
• 2 (15½-ounce) cans black beans (preferably organic)
  
• 1 can coconut milk (about 15 ounces)
  
• Sea salt
  
• Juice of 1 or 2 limes, to taste
  






Instructions



1. Heat the oil in a wide soup pot, then add the onion, cumin, chili and cilantro, and cook over medium heat, stirring every so often, for about 5 minutes. Add ½ cup water, lower the heat, and continue cooking until onion is soft, almost 12 minutes in all.
   
   
2. Pour in the beans and their liquid, 2½ cups water, and the coconut milk. Bring to a boil and simmer for 15 minutes.
   
   
3. Purée a cup or so of the beans and return it to the soup. Or, purée all of the beans if you prefer a smooth soup. Season with salt and stir in the lime juice.
   
   Serve garnished with a pinch of chopped cilantro.