Black Beans Soup with Valentina Sauce

Ingredients

1 tbsp extra virgin olive oil

1/2 brown onion, roughly chopped

2 tbsp garlic, crushed

1 carrot, peeled and roughly chopped

2 cans black beans, drained and rinsed

4 cups vegetable or chicken broth 

1 teaspoon ground coriander

1/4 teaspoons ground cumin

2 tbsp Valentina Sauce

Salt and pepper to taste

Handful chopped fresh coriander

Instructions

1. Heat the olive oil over medium heat in a medium soup pan.
2. Add the onion, garlic and carrots and cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Do not brown.
3. Add the black beans, chicken broth, coriander, cumin, pepper and salt and bring to a boil.
4. Reduce the heat, cover and simmer gently for about 15 minutes.
5. Purée the soup using a hand-held immersion blender until very smooth and creamy. 
6. Put the soup into bowls and top each bowl with a dollop of Valentina sauce and freshly chopped coriander.
7. Enjoy!