Step 1
Start by heating the olive oil in a large, heavy pot over medium-high heat. Toss in the chopped onion, garlic, and one of the red peppers, then cook everything together until the onion turns translucent, about five minutes. Next, add the black beans along with the mango, banana, cumin, ginger, and a splash of hot pepper sauce. Stir it all up and let the fruit soften for a bit. Pour in the coconut milk and vegetable broth, then bring the mixture to a boil. Once boiling, lower the heat and let it simmer gently for about an hour, until the soup thickens and the flavors meld. When it’s ready, blend the soup in batches until smooth, or use an immersion blender right in the pot. Serve it up with a few spoonfuls of sour cream and a sprinkle of red bell pepper on top for a nice touch.
