Calypso Black Bean Soup

Ingredients

• 1  banana peeled sliced
• 31 ounce black beans rinsed drained canned
• 1 clove garlic minced
• 1.5 teaspoons ground cumin 
• 0.5 teaspoon ground ginger 
• 15 ounce coconut milk light canned
• 1  mangos diced peeled seeded
• 1 tablespoon olive oil 
• 1 tablespoon pepper sauce hot
• 1  bell pepper diced red seeded
• 0.5 cup bell peppers red chopped for garnish
• 8 servings salt and pepper to taste
• 0.5 cup cup heavy whipping cream sour for garnish
• 1  onion sweet minced
• 2 cups vegetable broth 

Equipment

• pot
• blender

Directions

1. Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans.
2. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens.
3. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.
4. Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot.
5. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.