Coconut Black Bean Soup

Preparation

1. Step 1

   Cut the white onion in half lengthwise and then cut lengthwise again into quarters. Thinly slice one quarter of the onion. Add slices to a small bowl and stir in the juice of ½ lime and ¼ teaspoon salt. Set aside for serving. Dice the remaining onion and reserve.

2. Step 2

   Heat a large soup pot or Dutch oven over medium-high. Once hot, add the oil. Add the diced onion and cook until tender and golden at the edges, 3 to 5 minutes. Stir in the garlic and cook for 1 minute or until fragrant.

3. Step 3

   Stir in the jalapeño. Mince ¼ cup cilantro stems and add to the pan. Cook until the jalapeño and cilantro stems are tender, about 2 minutes. Stir in the tomato paste, cumin seeds, black pepper and remaining 1½ teaspoons salt. Cook for 1 to 2 minutes, until the tomato paste darkens.

4. Step 4

   Add in the black beans, coconut milk and stock. Bring to a boil and lower heat to a simmer. Simmer for 15 to 20 minutes, or until the mixture is thick.

5. Step 5

   Use an immersion blender or blender to purée the soup until half-smooth and still a little chunky. Add more stock if you want a brothier soup.

6. Step 6

   Stir in the juice of the remaining lime half and ½ cup of chopped cilantro leaves. Taste and add more salt and lime juice as needed. Serve topped with the pickled onions and more chopped cilantro, and with lime wedges alongside.