calypso black bean soup

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 sweet onion, minced
• 1 clove garlic, minced
• 1 red bell pepper, seeded and diced
• 2 (15.5 ounce) cans black beans, rinsed and drained
• 1 mango - peeled, seeded and diced
• 1 banana, peeled and sliced
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• 1 tablespoon hot pepper sauce (e.g. tabasco™), or to taste
• 1 (15 ounce) can light coconut milk
• 2 cups vegetable broth
• salt and pepper to taste
• 1/2 cup sour cream, for garnish
• 1/2 cup chopped red bell peppers, for garnish

Recipe

Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 5 mins


• place the olive oil in a deep, heavy pot, and heat over medium-high heat. stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. stir in the black beans. add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. pour in the coconut milk and vegetable broth. bring soup mixture to a boil over high heat. reduce heat to low, and simmer until liquid reduces, about 1 hour. season to taste with salt and pepper.
• place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. serve garnished with dollops of sour cream and sprinkled with red bell pepper.