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1
The night before preparing this soup, rinse, pick through black beans and soak in cold water overnight.
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2
Also the night before, place raw cashews in cold water and soak overnight in the refrigerator.
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3
Start making the soup about 3 hours before you want to serve it.
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4
Heat oil in a large soup pot over medium heat.
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5
Saute onions for 5 minutes.
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6
Add the garlic and saute a few minutes, until you can smell the garlic emanating from the pot.
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7
Add the vermouth and cook for a couple of minutes.
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8
Add the carrots, celery, bell pepper and banana. Stir well and cook for 10 minutes.
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9
Drain the beans and add them along with the vegetable broth to the soup pot.
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10
Stir in chipotle powder, coriander and cumin.
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11
Bring to a boil, then reduce heat to low, cover and simmer for 2 hours, checking and stirring occasionally.
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12
In the meantime, drain and rinse the cashews.
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13
Place cashews in a blender with just enough cold water to cover them.
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14
Blend cashews on high for several minutes, until cashew cream is smooth, and set aside.
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15
After cooking the soup for 2 hours, remove from heat and stir in the cashew cream.
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16
Use a hand blender to process the soup ever so briefly.
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17
Stir in the lime juice.
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18
Add salt and pepper to taste.
