This soup is a fusion of Thai and Mexican flvours and classic chili. It is easy to make and only takes one pot to prepare. Above all it is nutritious and perfect on chilly days.
INGREDIENTS
2 tsp butter, oil or margarine
1 ½ cups diced onion
3 cloves garlic (minced)
1 tsp fresh minced ginger
1 medium jalapeño, minced (seeds and stem removed)
1 cup diced carrots
1 (15-oz.) can diced roasted tomatoes
1-2 cups vegetable or chicken broth
1 ½-2 tsp ground cumin
1 tsp chili powder (or add more to taste)
¼ tsp ground coriander (optional)
1 (14-oz.) can coconut milk
1-2 cups squash purée (I use Jester, Sweet Dumpling or Butternut but any variety is good)
1-2 (15-oz.) cans black beans, drained
1 cup corn
2-3 Tbsp lime juice
Sea salt to taste
3 cups chopped greens (optional -such as kale or spinach)
FOR SERVING optional -Fresh cilantro
INSTRUCTIONS
Heat a large pot (or Dutch oven) oven medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.
Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Add diced carrots and diced roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil. Reduce heat to a simmer, cover, and cook (about 5-10 minutes).
Add coconut milk, squash purée, drained black beans and corn. For a soupier consistency, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.
Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).
Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.
