Creamy Coconut Almond Black Bean Soup

People often associate black beans with chili, but they also make a wonderful blended soup.  I enjoy them paired with coconut milk and either Caribbean or South American ingredients.  Such as in this Creamy Coconut Almond Black Bean Soup I am sharing with you today.  It is a smooth soup, which is unusual for a black bean soup, since they are usually left whole, but this soup is silky and so good pureed.  It has plenty of flavorful, warming spices that can be good either during the summer months or when autumn hits.  I topped it off with a chunky coconut almond cilantro pesto which is a nice contrast to the smooth soup.  It is super simple to make if you have canned black beans and coconut milk on hand and makes a substantial dinner with a salad on the side.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

In a medium non-stick skillet over medium heat, heat peanut oil and add seitan, ginger and garlic, and saute until ginger and garlic are fragrant and cooked, about 3-4 minutes. Add tamari and cook a minute more. Remove from heat and let cool to room temperature.

In a medium stockpot, heat coconut oil over medium heat.  Add onions, and jalapeno, and saute until soft, about 5 minutes, then add garlic, cumin, chili powder, and sea salt.  Saute until fragrant, about 1 minute.  Add coconut milk, almond milk, almond butter, and beans.  Bring to a simmer, and cook for about 15-20 minutes.  Add lime juice and cilantro, and puree with an immersion blender until smooth.  Taste, and add a bit more salt if necessary.


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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Soup

Skill Level

  • Beginner
  • Easy