Sopa vegana de alubias negras

Ingredientes

• 2 Tbsp Olive Oil
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 1 tsp Crushed Garlic
• 1 tsp Oregano
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Coriander Powder
• 1/4 tsp Cayenne Pepper
• 1 Large Carrot (Sliced)
• 3 Stalks Celery (Sliced)
• 3 (15-ounce) Cans Black Beans (Drained)
• 14 ounces Canned Chopped Tomatoes ((400g))
• 1/4 cup Tomato Paste ((65g))
• 3 cups Vegetable Stock ((720ml))
• 1 Tbsp Coconut Sugar
• Cashew Cream
• Fresh Cilantro

Preparación

1. 1

   Add the onions and garlic to a pot with the olive oil and sauté until the onions are softened. Then add in the oregano, cumin, smoked paprika, coriander powder and cayenne pepper and fry with the onions and spices for a minute.

2. 2

   Then add in the chopped carrots and celery and mix in.

3. 3

   Add in the black beans, canned tomatoes, tomato paste and vegetable stock.

4. 4

   Bring to the boil and then reduce heat and let it simmer until the carrots and celery are cooked.

5. 5

   Add in the coconut sugar and salt and pepper to taste.

6. 6

   Blend a little of the soup with an immersion blender or take some out and blend in a regular blender and then add back to the pot. Don't blend all the soup, just a little of it, so that it's nice and thick but also chunky.

7. 7

   Serve with a dollop of cashew cream (optional) and some fresh chopped cilantro.