Creamy Chipotle Lime White Bean Soup topped with sweet plantains and an extra squeeze of lime
Creamy Chipotle Lime White Bean Soup topped with sweet plantains and an extra squeeze of lime
by lnfinity
6 Comments
lnfinity
###Ingredients
* 2 roma tomatoes * 2–3 tbsp avocado oil or olive oil * 2 large shallots, minced * 6–8 cloves garlic, minced * 1 tsp smoked paprika * 1 tsp coriander * 2, 15 oz can white beans * 4 cups good quality vegetable broth * 2 tsp fresh thyme or 1 tsp dry thyme * 1 bay leaf * 1/4 cup raw cashews (plus boiling water) * 2 chipotle peppers in adobo sauce from a can * Zest of 1 lime * 1/2 cup water * Kosher salt
**Baked Plantains** (optional)
* 2 ripe plantains, peeled and cut into slices * Oil for roasting
**To Serve**
* avocado * cilantro * lime wedges
###Instructions
1. To an unoiled pan over medium heat, add the tomatoes and grill on both sides until blackened, about 5 minutes. Transfer to a blender cup with a pinch of salt and pulse to roughly blend then set aside. Place the cashews in a heat safe measuring cup and cover with boiling water and set aside to soak for 30 mins.
1. Preheat the oven to 425F if making the plantains. Heat the oil in a large pot over medium low heat. When hot, add the shallots with a pinch of salt and sauté until softened, about 2-3 mins. Add the garlic and sauté until fragrant then stir in the paprika and coriander.
1. Pour in the blended tomatoes, beans, vegetable broth and thyme then give everything a good stir to combine. Add the bay leaf and bring the soup to a boil, then reduce to a simmer. Cover with a lid and cook for 25 mins .
1. Drain the cashews and place in the same blender cup with the chipotle peppers, lime zest, a pinch of salt and water then blend on high until completely smooth.
1. Pour the mixture into the soup, stir to combine and simmer for 5 mins before removing from heat.
1. If making plantains, start them when the soup is simmering. Place the plantains on a baking tray and spray generously with oil to coat. Bake for 15 mins, then flip and roast for another 5-10 mins until golden then sprinkle with a pinch of salt.
1. When serving the soup top with a few slices of plantain, avocado slices, and cilantro. Squeeze some lime juice over top then enjoy.
6 Comments
###Ingredients
* 2 roma tomatoes
* 2–3 tbsp avocado oil or olive oil
* 2 large shallots, minced
* 6–8 cloves garlic, minced
* 1 tsp smoked paprika
* 1 tsp coriander
* 2, 15 oz can white beans
* 4 cups good quality vegetable broth
* 2 tsp fresh thyme or 1 tsp dry thyme
* 1 bay leaf
* 1/4 cup raw cashews (plus boiling water)
* 2 chipotle peppers in adobo sauce from a can
* Zest of 1 lime
* 1/2 cup water
* Kosher salt
**Baked Plantains** (optional)
* 2 ripe plantains, peeled and cut into slices
* Oil for roasting
**To Serve**
* avocado
* cilantro
* lime wedges
###Instructions
1. To an unoiled pan over medium heat, add the tomatoes and grill on both sides until blackened, about 5 minutes. Transfer to a blender cup with a pinch of salt and pulse to roughly blend then set aside. Place the cashews in a heat safe measuring cup and cover with boiling water and set aside to soak for 30 mins.
1. Preheat the oven to 425F if making the plantains. Heat the oil in a large pot over medium low heat. When hot, add the shallots with a pinch of salt and sauté until softened, about 2-3 mins. Add the garlic and sauté until fragrant then stir in the paprika and coriander.
1. Pour in the blended tomatoes, beans, vegetable broth and thyme then give everything a good stir to combine. Add the bay leaf and bring the soup to a boil, then reduce to a simmer. Cover with a lid and cook for 25 mins .
1. Drain the cashews and place in the same blender cup with the chipotle peppers, lime zest, a pinch of salt and water then blend on high until completely smooth.
1. Pour the mixture into the soup, stir to combine and simmer for 5 mins before removing from heat.
1. If making plantains, start them when the soup is simmering. Place the plantains on a baking tray and spray generously with oil to coat. Bake for 15 mins, then flip and roast for another 5-10 mins until golden then sprinkle with a pinch of salt.
1. When serving the soup top with a few slices of plantain, avocado slices, and cilantro. Squeeze some lime juice over top then enjoy.
[Source](https://www.instagram.com/reel/DBaGCvUMsdW/)
This looks delicious. Which type of white beans are you using here?
I would not punch my chef knife like that
that looks super bomb
How many servings is this? It looks delicious, but I’m afraid it won’t be enough for 5 people.
This will be the next soup I make