Super Simple Vegan Black Bean, Potato and Avocado Tortilla Soup (whew!)

 
   This soup is so hearty, you won’t even notice it’s vegan! The colors are beautiful: purple from the beans, orange chunks of carrot, white potatoes and a sprinkle of green cilantro and avocado on top.

  The balance of sweet, rich soup and salty, crunchy tortilla chips, with the acidity of lime and cool creamy avocado, makes it incredibly addictive. You’ll want a second bowl.

You will need:

3 medium-large red potatoes
sea salt
2 tbsp. olive oil
1 medium onion, diced                                   
3 garlic cloves, minced                                      
2 medium carrots, diced                                    
1 tsp cumin                                                        
1 tsp cayenne (more if you like it spicy!)          
1 tsp dried oregano
1 tbsp chipotle chile powder
1 tbsp unrefined sugar
2 cans black beans
1-2 cups water or vegetable broth
avocado
lime
blue corn tortilla chips
cilantro

  Start by boiling the potatoes.Throw them whole into a pot of cold, heavily-salted water, bring to a boil and then reduce the heat to a simmer for about 20 minutes, or until a fork goes in and comes out easily when you poke them. Drain and let cool.

   In the meantime, saute the onion in a large pot over medium-low heat with olive oil until translucent. After five minutes, add the garlic and carrots and sprinkle in the cumin, cayenne, oregano, chile powder and sugar. Saute for a few more minutes to carmelize the sugar and sweat the spices. Stir frequently to keep the mixture from sticking. Stir in the beans, with their liquid, and a cup or so of the water or broth. Blend the soup with an immersion blender (or just mash the beans with a spoon), but leave some chunks of bean and carrot.

   Peel the cooled potatoes (the skins should come off easily), chop into bite-sized cubes and stir into the soup. Bring the soup back up to heat and add more water or broth if you need - the potato starch will thicken it. Taste and add salt as needed. Serve with a sprinkle of chopped cilantro, diced avocado, a good squeeze of lime, and crushed tortilla chips.