Loaded with fiber, protein, phytonutrients and deliciousness, black beans are awesome, especially in vegan soup!
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 dish 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 recipe 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 it 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.
Black Bean Coconut Soup
- 4 cups black beans cooked OR 2 cans black beans, drained and rinsed
- 1 cup onion diced
- 2 garlic cloves minced
- 1 cup butternut squash cubed & steamed
- 1 red bell pepper diced (save some for garnish)
- 2 carrots diced
- 1 can coconut milk
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1/2 tsp cayenne pepper powder
- 1 tsp sea salt
- 1/4 of a vegetable bouillon cube
- 1 tbsp coconut oil OR olive oil
- red onion minced for garnish
- fresh mint or cilantro for garnish
- In a large pot heat 1 tablespoon of coconut oil (or olive oil) on medium heat. When warm, add onions and garlic and saute until translucent. While the onions are sauteing, steam butternut squash in a separate pot.
- To the onions and garlic, add carrots and red bell pepper. Cook for a couple of minutes then add coconut milk plus 2 more cups of water and 1/4 of the bouillon cube. Bring soup to a boil, then reduce heat and simmer to cook until the vegetables have reached your desired texture, about 10 minutes. Add butternut squash then season with cumin, coriander, cayenne and salt. Stir well and cook for another few minutes. Add more spices to taste.
- Garnish with minced red onion, red bell pepper and mint or cilantro.