Loaded with fiber, protein, phytonutrients and deliciousness, black beans are awesome!
I also love butternut squash. I mean, who doesn’t? Smooth and tender, filling and sweet; hello vitamin A and C!
And coconut…well, if you know anything about me you know how much I adore coconut.
This recipe was inspired by a soup of the same name at Peacefood Cafe; one of the best vegan restaurants in NYC, and the place that inspired me to become a vegan. I worked there for a while, and whenever Chef Rafael would make the Coconut Black bean soup, mmMmmm, I’d get so excited! If you’ve ever been to Peacefood Cafe, and ordered this soup then you’ll understand my enthusiasm.
This is my rendition of the Black Bean Coconut soup. Like Peacefood’s it’s rich, hearty and subtly sweet. I think this soup is improved by the addition of other vegetables. The varying textures of butternut squash, carrots and red bell pepper complement each other nicely. While the heat of the soup is balanced by the red onion and fresh mint sprinkled on top. Surprisingly the mint, used as a substitution for cilantro, is delightful. I made this soup a few weeks ago for dinner, and upon first bite I knew it had to be shared on Sweet Potato Soul. I hope you find it as enjoyable as I did.
1 cup onion, diced
2 garlic cloves, minced
1 red bell pepper, diced (save some for garnish)
2 carrots, diced
2 tsp cumin powder
1/2 tsp cayenne pepper powder
1 tsp sea salt