This soup is sweet with carrots, rich with coconut milk and protein-packed with black beans and a touch of peanut butter. Best of all, you can basically knock out a bunch of cilantro, stems and all, thus avoiding the dreaded "Oops, I bought this cilantro because I needed 1/4 cup a week ago, and now it's black and slimy" situation. It comes together in no time and, paired with a salad (we had our soup with this one), works very well for a quick weeknight dinner.
2 tablespoons butter or olive oil
1 onion, minced
2 teaspoons cumin
1/2 teaspoon salt
1 cup minced cilantro stems
1 small green chile, minced
1 carrot, grated
1 15-ounce can black beans, drained and rinsed
1 cup coconut milk
1 cup water
1 tablespoon creamy peanut butter
1 cup roughly chopped cilantro leaves
Optional but invigorating garnishes: extra minced cilantro and grated carrot
Heat butter or oil in a heavy-bottom saucepan over medium heat. Add onions and saute for 3 minutes, then add cumin, salt, cilantro stems, chile and carrot and cook for another 5 minutes, stirring frequently, until vegetables are wilted and starting to brown. Add the black beans, coconut milk and water and bring to a boil, then lower heat and simmer for 10 minutes. Transfer to a blender, add the peanut butter and cilantro, and pulse until smooth. Taste for salt --if your peanut butter is unsalted, you'll probably want a little more. Top with cilantro and grated carrot if desired; the crunch and juiciness of the grated carrot is especially nice against the hot, creamy soup.
Monday, March 10, 2008
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4 comments:
Man that looks REALLY yummy!
I really love the unusual and eclectic ingredient combinations you talk about in your blog. Peanut butter and cocunut milk combined with a black bean soup base? I'd never ever think of it, yet it's sounds amazing and delicious.
Thanks for expanding my mind with your recipes!
Dan
Casual Kitchen
Thanks, Sarah and Dan!
Absolutely delicious - thanks!
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