Calypso Black Bean Soup Recipe

Place the olive oil in a deep heavy pot and heat over medium-high heat. Stir in the onion garlic and 1 red pepper; cook until onion is transparent about 5 minutes. Stir in the black beans. Add the mango banana cumin ginger and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low and simmer until liquid reduces about 1 hour. Season to taste with salt and pepper.

Place soup in batches into a blender and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.