Creamy Creole Black Bean Soup

Published: August 2, 2017 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Easy

Cook Time 20 Minutes

Serves 4 - 6

Average Rating: 4.5 | Rated By: 11 users

Don’t be fooled by the simplicity of this Creamy Creole Black Bean 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.

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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 or to taste

2 carrots, diced

2 (15 oz.) cans black beans, rinsed and drained

1 Tbsp. agave nectar

3 cups GF vegetable broth

1 ½ cups coconut cream

2 Tbsp. fresh lime juice

Sea salt to taste

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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

2 Responses to Creamy Creole Black Bean Soup

mhazheer May 20, 2018
Hey thank you for this recipe! I added some cashews to make it a little creamier and used smoked paprika instead of paprika and it came out amazing I just had a question of how you got it to be the color it has in the pic? I blended 3/4 of the soup and added it back like u said and it came out a lot browner due to the black beans Did you add any food coloring by chance? Thank you!
- Kristina Stosek May 21, 2018
  I am not sure if the cashews may have changed the colour, or because I blended only 1/4 of the soup since I do not like very thick soups. But the consistency is best if you blend 3/4 of the soup, it’s just my preference using only 1/4 of the soup which is what I used for the photo. If you want to add colour a little beet juice is good. I never use food colouring in my recipes. Thank you for your comment

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