Step 1

1 Halve the onion

Step 2

2 Grate one half on the large holes of a grater and set aside

Step 3

3 Dice the other half

Step 4

4 Make the mango-avocado salsa: In a small bowl, combine the diced red onion, mango, avocado, cilantro and lime juice

Step 5

5 Stir, and taste

Step 6

6 Add more lime juice and/or a pinch of salt, if desired

Step 7

7 In a medium saucepan over high heat, heat the oil until it shimmers

Step 8

8 Add the grated onion and cook, stirring with a wooden spoon, until it begins to look transparent and just starts to brown, about 2 minutes

Step 9

9 Add the garlic, tomato paste, cumin and ground chiles or paprika, and cook, stirring occasionally, until fragrant, about 1 minute

Step 10

10 Stir in the black beans, coconut milk and water or broth

Step 11

11 Bring to a boil and cook for 5 minutes

Step 12

12 Add the salt, then taste, adding more, if needed

Step 13

13 Cook for another 5 minutes, stirring occasionally, then, using an immersion blender, partially puree the beans until the soup looks half creamy and half chunky, with some coconutty broth holding it all together

Step 14

14 (To puree in a standing blender, using a ladle, transfer about half of the soup to a blender jar

Step 15

15 Remove the vent in the blender’s lid to allow steam to escape and loosely cover it with a towel to prevent splatter

Step 16

16 Blend on low until smooth, then stir the pureed soup back into the pot

Step 17

17 )

Step 18

18 Ladle the soup into bowls, top with the mango salsa and serve, with extra salsa on the side