Black Bean Soup with Hot Roast Pepper Cream

Name: Black Bean Soup with Hot Roast Pepper Cream
Yield: Serves 6
Cuisine: Americas
Ingredients: 850 ml (1½ pints) chicken or vegetable stock; 2 red peppers, deseeded; 1 stick of celery, finely diced; 2 garlic cloves, finely chopped; 50 ml (2 fl oz) double cream; salt; ½ hot red chilli (ideally Scotch bonnet), deseeded and chopped; olive oil; juice of ½ lime; 1 tbsp sunflower or groundnut oil; 1 large carrot, finely diced; 1 onion, roughly chopped; 15 g (½ oz) butter; 1½ tsp ground cumin; 3 × 400 g cans black beans, drained

Preparation info

Serves
6

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

Soup is a way of opening up your appetite and this one is fantastic at preparing you for more great food to come.

Ingredients

1 tbsp sunflower or groundnut oil
15 g (½ oz) butter</

Americas
Dinner
Spicy
Vegetarian
Gluten-free

Method

Brush the peppers with olive oil inside and out and roast in an oven preheated to 180°C/350°F/gas mark 4 for about 30 minutes, or until completely soft. Put the peppers with their cooking juices into a blender with all the other ingredients for the cream. Blend until smooth. Chill until needed.
Heat the oil and butter in a saucepan over a low-medium heat and add t