Ingredients
1 tablespoon olive oil or coconut oil
1 small onion, thinly sliced
2 cloves garlic, minced
1-inch piece of fresh ginger, minced
1 medium carrot, sliced into rounds
1 can (15 oz) black beans, drained and rinsed
2 cups vegetable broth (low-sodium)
1 cup canned light coconut milk
2 cups baby spinach or chopped kale
1 tablespoon soy sauce or coconut aminos (low sodium)
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (optional)
Juice of 1 lime
Fresh cilantro, for garnish
Instructions
Heat the olive oil in a large pot over medium heat. Add the sliced onions and cook until softened, about 3–4 minutes. Stir in the garlic and ginger and cook for another minute until fragrant.
Add the sliced carrots and cook for 2–3 minutes, stirring occasionally.
Stir in the black beans, vegetable broth, and coconut milk. Add the soy sauce, curry powder, cumin, and red pepper flakes if using. Bring the mixture to a gentle simmer.
Cook uncovered for about 15 minutes, until the carrots are tender and the flavors meld together.
Stir in the spinach or kale and simmer for another 2–3 minutes until wilted.
Remove from heat and squeeze in the lime juice.
Ladle the soup into bowls and garnish generously with fresh cilantro.
