Coconut Black Bean Soup
This coconut black bean soup is a warm, velvety hug in a bowl. Creamy coconut milk meets earthy black beans in a soup that's deeply comforting, naturally hearty, and comes together with minimal effort. It's the kind of recipe you make on a cold evening and immediately add to your permanent weeknight rotation. With pantry staples and a single pot, dinner practically makes itself.
What makes this version special is the Caribbean-inspired spice profile. Cumin, coriander, and a splash of fresh lime juice brighten the naturally rich flavors of the beans and coconut. A quick saute of onion, garlic, and jalapeno builds a deeply aromatic base, and a touch of smoked paprika adds warmth without overwhelming heat. The result is a soup that's layered, complex, and satisfying enough to stand on its own as a complete meal.
Blend half the soup for a thick, creamy texture while keeping the other half chunky for satisfying bites in every spoonful. Top each bowl with diced avocado, a swirl of coconut cream, fresh cilantro, and a generous squeeze of lime. Serve with warm crusty bread for dipping or ladle it over steamed rice for an even heartier dinner.
Ingredients
- ● 2 cans (15 oz) black beans
- ● 14 oz coconut milk
- ● 2 cups vegetable broth
- ● 1 yellow onion
- ● 3 cloves garlic
- ● 1 jalapeno
- ● 1.5 tsp ground cumin
- ● 1 tsp ground coriander
- ● 1/2 tsp smoked paprika
- ● 2 tbsp lime juice
- ● 1 tbsp olive oil
- ● 1 avocado
- ● 2 tbsp cilantro
Instructions
- 1Heat olive oil in a large pot over medium heat. Add onion and cook for 4-5 minutes until softened. Add garlic and jalapeno, cook for 1 minute until fragrant.
- 2Add cumin, coriander, and smoked paprika. Stir and toast the spices for 30 seconds.
- 3Add black beans, coconut milk, and vegetable broth. Bring to a simmer and cook for 15 minutes to let the flavors meld.
- 4Transfer about half the soup to a blender and blend until smooth. Pour it back into the pot and stir to combine for a creamy-chunky texture.
- 5Stir in lime juice and season with salt and pepper to taste.
- 6Ladle into bowls and top with diced avocado, a drizzle of coconut cream, and fresh cilantro. Serve with lime wedges.
Nutrition Facts
| Calories | 340 |
|---|---|
| Protein | 13g |
| Carbohydrates | 35g |
| Fat | 18g |
