Black Bean-Coconut Soup

Using coconut milk as a base makes this soup is rich and creamy without a drop of cream.

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  • Servings: 4 to 6

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  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 3 garlic cloves, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 bunch cilantro, stems and leaves separated
  • 2 cups chicken stock 
  • 2 (15-ounce) cans black beans
  • 1 (15-ounce) can coconut milk

How to make this recipe

  1. In a medium heavy pot, heat the oil over medium high heat, then stir in the onions and garlic along with 3/4 teaspoon each of salt and pepper, and cook until golden, about 6 minutes. Stir in the cilantro stems, stock, beans with their liquid and coconut milk and bring to a simmer. Simmer the soup until the cilantro stems are tender, about 5 minutes.

  2. Puree the soup in batches, then season with salt and pepper to taste and serve topped with the cilantro leaves.

Contributed By Photo © Ian Knauer Published September 2014

1045342 recipes/black-bean-coconut-soup 2015-09-23T20:37:50+00:00 Ian Knauer soups-and-stews|weeknight-dinner|lunch|side-dishes|4||6|web-exclusive|healthy|fast|vegetarian|gluten-free|spring|summer|fall|winter september-2014 recipes,black-bean-coconut-soup 1045342

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