Black Bean Soup with Calypso Flavors

Step 1

Heat some olive oil in a large, heavy pot over medium-high heat. Add the chopped onion, garlic, and one red pepper, and cook everything until the onion turns translucent, about five minutes. Toss in the black beans, then add the mango, banana, cumin, ginger, and a splash of hot pepper sauce. Stir it all together and let the fruit soften a bit. Pour in the coconut milk and vegetable broth, then bring the soup to a boil. Once boiling, lower the heat and let it simmer gently for about an hour, until the liquid has reduced and the flavors have melded. Give it a taste and season with salt and pepper as needed. When it’s ready, blend the soup in batches until smooth, or use an immersion blender right in the pot. Serve with a spoonful of sour cream and a sprinkle of red bell pepper on top for a pop of color.