A Warming Soup

I have been drawn to soups with spice and substance.  For me, the task of toasting whole spices and then grinding them makes a meal feel even more homemade.

This recipe called for toasting the cumin and for that task I use my grandmother's cast iron skillet.

Black Bean Soup with Chili, Coconut Milk and Lime
Adapted from Vegetable Soups from Deborah Madison's Kitchen

2 tablespoons sunflower seed or olive oil
1 small onion, finely diced
1 1/2 teaspoons toasted ground cumin seeds
1 teaspoon ground chipotle chile or minced chipotle in adobo, to taste
1/4 cup chopped cilantro, plus a little extra for garnish
Two 15 1/2 ounce cans black beans, preferably organic  (I used these)
1 can coconut milk (about 15 ounces)
Sea Salt
Juice of 1 to 2 limes, to taste

1.  Heat the oil in a wide soup pot, then add the onion, cumin, chile, and cilantro and cook over medium heat, stirring every so often, for about 5 minutes.  Add 1/2 cup water, lower the heat, and continue cooking until the onion is soft, about 12 minutes in all.

2.  Pour in the beans plus their liquid, 2 1/2 cups water, and the coconut milk.  Bring to a boil and simmer for 15 minutes.

3.  Puree a cup or so of the beans and return it to the soup.  Or puree all of the beans if you prefer a smooth soup.  Season with salt and stir in the lime juice.  Serve garnished with a pinch of chopped cilantro.