INGREDIENTS
- 1 cup black beans
- 1 onion
- 5 garlic cloves
- 1 carrot
- 1 cup corn kernels
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp cayenne
- 1 tsp thyme
- 1 tsp oregano
- 1 red chili
- 2 cups crushed tomatos
- 5 tsp grapeseed oil
- 1 litre water
Garnish
- 1 lime
- 1/2 cup cilantro
- 1/4 cup sour cream
- 1 baguette
- 1 avocado
METHOD
- Place a large pot on medium heat and add 2 tsp of grapeseed oil.
- Add onions and garlic to pot and sauté until translucent.
- Add smoked paprika, cumin, cayenne, thyme, oregano, salt, and pepper. Stir to combine.
- Add black beans, corn, red chili, crushed tomatoes, carrots and add water. Reduce heat to a low simmer.
- Pre-heat a large pan on medium heat. Toss the bread with remaining grapeseed oil. Toast the bread until golden brown.
- Adjust seasoning of soup to your liking.
- Scoop soup into a bowl and garnish with sour cream, bread, lime wedges, avocado, sour cream, and cilantro leaves.