Creamy Black Bean Soup with Avocado Garnish

1.Heat the olive oil in a large pot over medium heat.

2.Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

3.Stir in the minced garlic, ground cumin, smoked paprika, and chili powder. Cook for another 1-2 minutes until the spices are fragrant.

4.Add the drained and rinsed black beans to the pot, stirring to combine with the onion and spices.

5.Pour in the vegetable broth and bring the mixture to a boil.

6.Reduce the heat to low and let the soup simmer for about 15 minutes, allowing the flavors to meld together.

7.Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

8.Stir in the coconut milk and season with salt and black pepper to taste. Let the soup simmer for an additional 5 minutes.

9.In a small bowl, combine the diced avocado with lime juice and a pinch of salt.

10.Serve the soup hot, garnished with the avocado mixture and a sprinkle of fresh cilantro.