Indian-Spiced Tomato and Black Bean Soup
For an easy way to spice up traditional tomato soup, add some warm Indian spices and hearty black beans.
- 2 Tablespoons grapeseed oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 Teaspoon grated ginger
- 2 serrano chiles, seeded and diced
- 1 Teaspoon coriander
- 1 Teaspoon cumin
- 1 Teaspoon paprika
- 1/4 Teaspoon turmeric
- 1/4 Teaspoon cinnamon
- 28 Ounces plum tomatoes, peeled
- 4 Cups cooked black beans
- 2 Teaspoons salt
- 1 Teaspoon black pepper
- Sour cream, for garnish
- Cilantro leaves, for garnish
In a large pot, heat the oil over medium-high heat. Sauté the onions until translucent, about 5 minutes. Add in the garlic, ginger, and chiles and cook for 2 minutes. Add in the coriander, cumin, paprika, turmeric, and cinnamon. Cook for another 2 minutes.
Stir in the tomatoes and the black beans. Bring to a boil, reduce heat, cover, and cook for about 10 minutes. Using a spoon, break apart the tomatoes until they are in large chunks. Season with salt and pepper. Cook for another 10 minutes for flavors to meld.
Garnish with a dollop of sour cream and cilantro leaves.