Vegan Creamy Black Bean Soup

• 1 pound black beans
• 1 cup raw cashews
• 1 onion chopped
• 5 cloves garlic minced
• 2 large carrots finely chopped
• 2 stalks celery finely chopped
• 1 green bell pepper finely chopped
• 1 banana large, finely chopped
• 2 tablespoons coconut oil
• 1/2 cup dry vermouth or dry white wine
• 6 cups vegetable broth
• 1 teaspoon chipotle powder
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 2 limes
• salt
• pepper

1. The night before preparing this soup, rinse, pick through black beans and soak in cold water overnight.
2. Also the night before, place raw cashews in cold water and soak overnight in the refrigerator.
3. Start making the soup about 3 hours before you want to serve it.
4. Heat oil in a large soup pot over medium heat.
5. Saute onions for 5 minutes.
6. Add the garlic and saute a few minutes, until you can smell the garlic emanating from the pot.
7. Add the vermouth and cook for a couple of minutes.
8. Add the carrots, celery, bell pepper and banana. Stir well and cook for 10 minutes.
9. Drain the beans and add them along with the vegetable broth to the soup pot.
10. Stir in chipotle powder, coriander and cumin.
11. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours, checking and stirring occasionally.
12. In the meantime, drain and rinse the cashews.
13. Place cashews in a blender with just enough cold water to cover them.
14. Blend cashews on high for several minutes, until cashew cream is smooth, and set aside.
15. After cooking the soup for 2 hours, remove from heat and stir in the cashew cream.
16. Use a hand blender to process the soup ever so briefly.
17. Stir in the lime juice.
18. Add salt and pepper to taste.

black beans, cashews, onion, garlic, carrots, stalks celery, green bell pepper, banana, coconut oil, white wine, vegetable broth, chipotle powder, ground coriander, ground cumin, limes, salt, pepper

Taken from www.yummly.com/recipe/Vegan-Creamy-Black-Bean-Soup-1675690 (may not work)