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)
2
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 should be 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 the pot with oil, onion, ginger, spices, tomatoes, broth and lime juice. Pressure cook for eight minutes at 15 PSI and use natural release method, OR simmer stove top for about an hour or until beans are soft.Meanwhile, combine sour cream, cumin, cardamom and hot sauce (to taste). When the soup is safe to handle, 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.