There’s no picture for this post because I didn’t anticipate this soup being photo-worthy! To my pleasant surprise, this quick and easy black bean soup is (as the blog title says) really, really good!
1 small yellow onion, chopped
1 can of light coconut milk
2 cans of black beans, drained and rinsed
1 to 2 cups of water (depending on how thick you want your soup to be)
2t curry powder
1t chili powder
1/2t garlic powder
1/4t celery salt
1/8t chipotle powder
1T Bragg’s or soy sauce
Sriracha to taste (I probably used a teaspoon or two)
Pour the oil in a large pot set over medium heat and add in the chopped onions. Sauté until onions begin to brown. Add in all remaining ingredients and bring to a boil. Remove the pot from the heat and use an immersion blender to puree the soup to the desired consistency. Serve the soup with a dollop of plain soy yogurt or vegan sour cream mixed in. Enjoy!