Curried Black Bean Soup

Ingredients

• 2 teaspoons unsalted butter
• 2 teaspoons olive oil
• 1 medium onion, peeled and cut into small dice
• 1 large carrot, peeled and cut into small dice
• 2 cloves garlic, peeled and minced
• 1 ½ teaspoons curry powder
• ½ teaspoon ground coriander
• 1 cup black beans, soaked overnight and drained
• 10 cups chicken broth, homemade or low-sodium canned
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon chopped cilantro

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    423 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 9 grams dietary fiber; 5 grams sugars; 39 grams protein; 11 milligrams cholesterol; 4801 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. Heat the butter and olive oil in a large saucepan over low heat. Add the onion and carrot and cook until soft, stirring often, about 10 minutes. Stir in the garlic and cook for 2 minutes. Stir in the curry powder and coriander and cook for 2 minutes longer. Add the beans and chicken broth and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 1/2 hours.
2. Remove half of the beans from the pan with a slotted spoon and set aside. Place the remaining beans with their liquid in a food processor and process until smooth. Stir the puree into the reserved beans. Stir in the salt and pepper. Ladle the soup among 4 bowls, top with cilantro and serve.

1 hour 50 minutes