Mombasa Coconut Bean Soup Shooters (Gluten-Free)

Ingredients

• 1 can Red Kidney Beans
• 1 can Coconut Milk
• 1/2 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Curry Powder
• 1/2 teaspoon Turmeric
• 1/2 cup Vegetable Broth
• 1 tablespoon Lime Juice
• 1/4 teaspoon Salt
• 2 tablespoons Cilantro

Instructions

1. 1Place a medium saucepan over medium heat (350°F / 175°C). Add the 1/2 medium onion, diced, and the 2 cloves garlic, minced, to the dry saucepan. Cook, stirring often, for 5-7 minutes until the onion pieces are soft and translucent.
2. 2Add the 1 teaspoon ginger, 1 teaspoon curry powder, and 1/2 teaspoon turmeric to the saucepan. Stir constantly for 1 minute until the spices smell fragrant.
3. 3Add the 1 can Red Kidney Beans, drained and rinsed, and the 1 can Coconut Milk to the saucepan. Pour in the 1/2 cup Vegetable Broth. Stir everything together and bring the mixture to a gentle simmer.
4. 4Reduce the heat to low, cover the saucepan, and let the soup simmer for 20-25 minutes. This allows the flavors to combine and deepen. The soup should be bubbling very gently.
5. 5Remove the saucepan from the heat. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. If you do not have an immersion blender, let the soup cool slightly, then blend it in batches in a regular blender, returning it to the pot afterward.
6. 6Stir in the 1 tablespoon Lime Juice and the 1/4 teaspoon Salt until fully combined. Taste the soup and add a tiny bit more salt if you think it needs it.
7. 7Ladle the warm soup into small shooter glasses. Garnish each shooter glass with the 2 tablespoons Cilantro, chopped.
8. 8Serve the Mombasa Coconut Bean Soup Shooters warm.

Related Guides