Creamy Bean Soup
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- 1/4 tsp dried tarragon
- 3 tbsp coconut oil
- 3/4 c coconut milk
- 1 tbsp fresh lemon juice
- Three 19-oz cans pinto beans, rinsed
- 2 c vegetable broth
- 2 c thinly sliced, washed white and pale green part of leek
- 3 garlic cloves, minced
- 1/4 tsp dried hot pepper flakes, or to taste
1)In a blender, purée the beans in batches with the tarragon and broth and strain the purée through a fine sieve into a bowl, pressing hard on the solids.
2)In a large saucepan, cook the leek, garlic, and pepper flakes in the oil over med-low heat, stirring occasionally, until the leek is softened and begins to turn golden.
3)Add the purée, the coconut milk and the lemon juice.
4)Simmer the soup, stirring, for 5 min.