Step 1

In a large soup pot, heat a shallow layer of coconut or olive oil and saute the onions, carrots and celery over a low heat until they are all soft. This will be around 10-15 minutes.

Step 2

Add the tomato paste to the pan and stir through for a few more minutes, then add the garlic and fennel seeds and mix until their fragrance is releasing.

Step 3

Add the ground spices and mix through, again adding more oil if the pan feels dry, just until the spices are fragrant.

Step 4

Add the beans to the pan and mix through.

Step 5

Now pour in the vegetable stock and allow the soup to simmer for at least 15 minutes.

Step 6

Remove from the heat and puree the soup. The easiest way is to use a hand blender to puree the soup directly in the pan. If you don't have one, you can use a jug blender as an alternative. You just need to allow it to cool down a little and then blend it in small batches.

Step 7

When you're ready to serve the soup, squeeze in juice of 1/2 lime (saving the other half to cut into wedges for serving) and stir the sour cream through the soup until it's just mixed in.

Step 8

Serve with your choice of toppings.