This soup is like a party of flavours in your mouth. My favourite part about this recipe is the smoked paprika. Smoked paprika has a deep flavour which sort of tastes like bbq sauce and it works perfectly with this soup. You can use regular paprika if that’s what you have in your cupboard but I highly reccomend to get a jar of this spice to add to your pantry. You can add it to soups, stews, chili, dips, and it also tastes amazing on fish and steak.
First off, you have to prep a few ingredients…your bell peppers and your garlic.
Cut your peppers into large flat pieces and place them on a baking sheet. Then drizzle on some olive oil, add a sprinkle of salt and freshly ground black pepper.
Now for your garlic. Take a head of garlic and cut in half to expose the cloves. Drizzle with olive oil and wrap in tin foil.
Place in the oven at 350 degrees for 30-45 minutes.
Now for the rest of the ingredients…
You’ll need: 1 carrot (diced), 1 red onion (diced), 1 jalepeno (diced), 2 cans of black beans (with their liquid), 3 1/2 cups of vegetable broth, 1 1/2 tsps of smoked paprika, 1/2 tsp of chili powder, 1/2 tsp cumin, 1/2 tsp of oregano, 1 tbsp olive oil, salt and pepper to taste.
The lime, avocado, and fresh coriander will be added at the end when you serve your soup.
Heat some olive oil over medium heat and saute the onion, carrot, and jalapeno until the onion is translucent.
Add your spices and cook for 1 more minute.
Now add the roasted peppers and black beans (with their liquid). Stir to combine.
Add your vegetable broth and stir. Bring to a boil and simmer for 20 minutes.
Reserve roughly a cup of soup and puree the rest in a food processor along with your roasted garlic. Then add the puree back into the soup and stir. At this point you can add some salt and pepper to taste.
To serve, top with some chopped avocado and fresh coriander with a squeeze of lime juice!
This soup also tastes great served along side some potato cakes. My friend Irma has a recipe here
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