Caribbean Coconut Turmeric Ginger Soup with Black Beans and Plantain
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon ground turmeric
- 2 ripe plantains, peeled and sliced
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (14 oz) can full-fat coconut milk
- 4 cups vegetable broth
- 1 lime, juiced
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion and cook until it softens.
- Stir in the garlic, ginger, and turmeric. Cook for one minute until the mixture smells fragrant.
- Add the plantain slices and cook for two to three minutes, stirring once.
- Pour in the black beans, coconut milk, and vegetable broth. Bring the soup to a simmer.
- Simmer for 15 to 20 minutes until the plantains turn tender.
- Stir in the lime juice and season with salt and black pepper.
- Ladle into bowls and top with chopped cilantro before serving.
Notes
The plantains release natural sweetness as they cook, so taste the soup before adding extra salt. Leftovers thicken in the fridge, so add a splash of broth when reheating to loosen the texture. Use full-fat coconut milk for the creamiest result.
Course: Soup
Cuisine: Caribbean
Equipment: Large pot, Knife, Cutting board
Cuisine: Caribbean
Equipment: Large pot, Knife, Cutting board