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Export 11 ingredients for grocery delivery
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