Creamy Creole Black Bean Soup

Instructions

• 1.

  Bring a pot of water to boil. Drop the tomatoes into the boiling water for 30 seconds. Then transfer to a bowl of ice water to cool. Peel and roughly chop

• 2.

  Heat coconut oil over medium-low heat and add onions. Cook until soft, about 5 minutes. Stir in garlic and spices and cook for 30 more seconds

• 3.

  Add chopped tomatoes, carrots, black beans, chicken stock, coconut cream, lime juice and salt. Cook over medium-low heat until carrots are tender. About 10 minutes

• 4.

  Working in batches, transfer ¾ of the soup to a blender and blend until smooth

• 5.

  Return soup to pot and reheat over medium low heat. Taste and adjust salt or lemon juice per taste. If the soup is too thick add more chicken stock