Gluten Free/Grain Free/Vegan
What you need:
2 Tbls coconut oil, unrefined, organic or extra virgin olive oil
2 cans black beans, organic, drained and rinsed (reserve one cup)
2 can pumpkin puree, organic
4 carrots, organic, peeled and diced
2 garlic cloves, organic, finely chopped
1 cup red onion, organic, diced
32 ounces vegetable broth, organic
½ cup almond milk, original, unsweetened
1 Tbls curry
1 tsp cumin
½ tsp chili powder
½ to 1 tsp salt (the actual amount will depend on the sodium content of the other ingredients, but this soup definitely requires salt)
What you do:
Heat a large soup pot over medium heat and add olive oil.
Once oil is hot, sauté onion, garlic and carrots; about 5 minutes.
Fork smash one cup of drained and rinsed black beans.
Add broth, black beans (smashed and whole), and pumpkin puree.
Stir until pumpkin puree is blended.
Reduce to low heat.
Add milk, curry, cumin, chili powder, salt.
Simmer, covered, for 10 to 15 minutes.
Taste and adjust salt as needed.
*optional, but highly recommended, toppings: green onion, sour cream (vegan or dairy), sliced avocado*
Enjoy and report back.
*I served ours over jasmine rice to make it even heartier.*