Creamy Creole Black Bean Soup

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Don’t be fooled by the simplicity of this soup. Slightly spicy and creamy, this soup will wake up almost any palate. Be sure to make more than you need, for this soup tends to disappear quite quickly. Vegetable stock can easily be substituted for the chicken stock for a vegan version

Ingredients

  • 2 large tomatoes
  • 1 Tbsp. coconut oil
  • 1 medium size yellow onion, chopped
  • 2 garlic cloves minced
  • 1 tsp. GF paprika
  • 1 tsp. GF thyme
  • 1 tsp. GF oregano
  • 1 tsp. GF chili flakes (less if cooking for kids)
  • 2 carrots, diced
  • 2 (15 oz.) cans black beans, rinsed and drained
  • 1 Tbsp. agave nectar
  • 3 cups GF chicken stock
  • 1 ½ cups coconut cream
  • 2 Tbsp. fresh lime juice
  • Sea salt to taste
  • Instructions

  • Bring a pot of water to boil. Drop the tomatoes into the boiling water for 30 seconds. Then transfer to a bowl of ice water to cool. Peel and roughly chop
  • Heat coconut oil over medium-low heat and add onions. Cook until soft, about 5 minutes. Stir in garlic and spices and cook for 30 more seconds
  • Add chopped tomatoes, carrots, black beans, chicken stock, coconut cream, lime juice and salt. Cook over medium-low heat until carrots are tender. About 10 minutes
  • Working in batches, transfer ¾ of the soup to a blender and blend until smooth
  • Return soup to pot and reheat over medium low heat. Taste and adjust salt or lemon juice per taste. If the soup is too thick add more chicken stock


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