Recipe Detail

Preparation 20 mins | Cooking 45 mins |Serves 4-6

1 tbs olive oil

1 brown onion, finely chopped

3 garlic cloves, finely chopped

2 jalapeno chillies, deseeded and chopped

1 red capsicum, deseeded and chopped

1 tsp ground cumin

1 tsp ground coriander

800g carrots, chopped

400g can chopped tomatoes

6 cups chicken or vegetable stock

400g can black beans, drained and rinsed

2 tbs lime juice

1/3 cup coriander leaves, finely chopped (+ extra leaves to serve)

¼ cup sour cream

½ ripe avocado, flesh diced

pan-fried tortillas and lime wedges, to serve

STEP 1: Heat oil in a large saucepan over medium heat. Add onion, garlic, chillies and capsicum and cook, stirring often, for 4-5 minutes until softened.  

STEP 2: Stir in ground cumin and coriander and cook for 1 minute. Add carrots and cook, stirring often, for 5 minutes. Stir in tomatoes and stock. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Remove from heat and set aside to cool slightly. 

STEP 3: Using a hand-held blender, blend soup until smooth. Stir in black beans, lime juice and chopped coriander. Season with salt and pepper to taste.

STEP 4: Ladle soup into serving bowls. Top with sour cream, avocado and coriander leaves. Serve with pan-fried tortillas and lime wedges.