Chipotle Black Bean Soup with Avocado Cream
- 2 tbsp olive oil
- 4 large carrots, peeled and diced
- 2 large onions, diced
- 2 chipotle peppers in adobo, minced
- 4 cup vegetable broth
- 1 cup dried black beans, soaked overnight and cooked until tender
- 1 small ripe avocado
- 1/4 cup greek yogurt
- 2 tbsp chopped fresh cilantro
- 1 tsp lime juice
The month of January is National Soup Month and what better way to warm up than with a hot bowl of delicious Chipotle Black Bean Soup! Click here for the full recipe.
About the Author: Joanne Bruno is a vegetable and cupcake-loving MD/PhD student living NYC. She’s the voice behind the blog Eats Well With Others.