½ cup onion (diced)
2 carrots (diced)
2 cloves garlic (minced)
28 oz can of crushed tomatoes
6 oz can tomato paste
32 oz box vegetable broth
13 oz can coconut milk (full fat)
15 oz can black beans (rinsed & drained)
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon chili powder
1 teaspoon cumin
If you would like a creamier consistency you can use an immersion blender to give it a quick blend or take half of the soup and add to a blender. Blend it and then add back to the soup and stir.
Top soup with pumpkin seeds, fresh cilantro or sliced scallions.
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