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Categories:
unsalted butter olive oil onion carrot garlic curry powder ground coriander black beans chicken broth salt freshly ground black pepper cilantro
Viewed: 81 - Published at: 4 years agoIngredients
- 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 1/2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- 1 cup black beans, soaked overnight and drained
- 10 cups chicken broth, homemade or low-sodium canned
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped cilantro
Method
- 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.
- 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.
