Spicy Black Bean and Coconut Soup

Step 1

In a large pot over medium-high, heat 2 tablespoons of coconut oil until shimmering. Add the onion and cook, stirring occasionally, until translucent, 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add 2½ cups water, the coconut milk, habanero, allspice, thyme and 1½ teaspoons salt, then bring to a simmer. Add the beans and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, for 20 minutes.

Step 2

Remove the pot from the heat and cool for 10 minutes. Remove and discard the habanero halves. Transfer 3 cups of the bean mixture to a blender, add the remaining 3 tablespoons coconut oil and puree until smooth. Return the puree to the pot and bring to a simmer over medium.

Step 3

Off heat, stir in the lime juice, then taste and season with salt. Ladle into bowls and garnish with chopped tomatoes and chopped onion; serve with lime wedges.