Black Bean Soup with Lime & Seasoned Sour Cream

Ingredients

1 pound
dried black beans (soaked overnight)
1 tablespoon
olive oil (or coconut oil)
1
yellow onion, chopped
 
1" piece of ginger, minced
1 tablespoon
cumin
1 teaspoon
smoked paprika (or pepper powder of choice)
1 cup
crushed tomatoes (canned, or fresh if in season)
2 quarts
vegetable broth (we used Better than Boullion)
2
limes (1 juiced, the other cut into 6 wedges)
1 cup
sour cream
1 teaspoon
cumin
1⁄4 teaspoon
cardamom
 
hot sauce (to taste)
2
avocados, diced
1
red onion, finely chopped
Yields:
large servings

Instructions

Place the beans in a pressure cooker with oil, onion, ginger, spices, tomatoes, broth and lime juice. Pressure cook for 8 min at 15 PSI and use natural release method, OR simmer on top of the stove for about an hour or until beans are soft.

Meanwhile, in a small bowl combine sour cream, cumin, cardamom and hot sauce (to taste) and set aside in the refrigerator. 

When the soup cools enough to handle safely, blenderize a portion of it to make a thick, textured soup. You can use an immersion blender, food processor, or traditional blender for this step.

Serve soup with a dollop of the seasoned sour cream, plus lime wedges, avocado, and red onion for garnish.  (Recipeā™¦193)