Oh My Gosh! This is the best soup. It’s
2 cups of black beans, cooked
2 large sweet potatoes, peeled and diced
1 medium yellow onion, chopped
2 tbs tomato paste
1 1/2 cups of Roma tomatoes, diced
4 cups of vegetable stock
1 – 13.5 can of coconut cream
2 tbs dry sherry wine
2 tbs of rice vinegar
1/2 cup of butter
2 tbs of fresh ginger, grated
1 tbs fresh garlic, minced
1 1/4 tbs ground curry
1 tbs ground coriander
1 tbs ground cumin
1/2 tbs ground turmeric
1 tbs ground ginger
1 tbs thyme
Salt and Pepper to taste
In a large soup pot, melt butter. Mix. Salute onions, fresh ginger and garlic over a medium heat.
Add spices. Cook for 2-3 minutes. Add tomato paste. Mix well.
Add Roma tomatoes. Cook for a couple of minutes, until a paste forms. Stir in black beans, sweet potatoes and vegetable stock.
Bring to a boil. Reduce heat. Simmer for 20-25 minutes or until vegetables are soft. Add coconut milk, sherry wine and rice vinegar. Stir well. Add salt and pepper to taste. Simmer on low heat.
When the flavors have merged, puree until creamy.
It’s the best vegetarian bean, sweet potato soup ever!