The city seems to finally be getting back to normal after devastating Hurricane Sandy whirled though the East Coast. I heard that lower Manhattan actually has power again and most of the subway lines have been restored.

After days of being cooped up in my apartment, I ventured out yesterday and walked to Central Park. To my disappointment, I found that the entrances were blocked off, most likely due to the downed trees and potential for falling branches. So I headed over to Columbus Circle and ordered a latte and brioche à tête from Bouchon Bakery. It’s always lovely to stop for a pastry and coffee during a breezy Fall day with nothing to do but roam around the city. I felt like a fancy French woman; it was fabulous!

After my jaunt around the city, I decided that my Friday night needed some livening up. Doesn’t everyone make soup to liven up their Friday nights?

I have a newfound fondness for Indian spices. I fell in love with the flavors a few months ago and now I think I make curry at least once a week.

With the tomato and black beans, this soup is reminiscent of a chunky chili. It’s thick, hearty, and absolutely ideal for a cold night.

Indian Spiced Tomato Black Bean Soup

Recipe adapted from Martha Stewart Living


  • 2 tablespoons grapeseed oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 2 Serrano chiles, seeded and diced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 (28 ounce) can peeled, plum tomatoes
  • 4 cups cooked black beans, about 2 cans
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Sour cream and cilantro leaves for garnish


  1. In a large pot, heat the oil over medium-high heat. Sauté the onions until translucent, about 5 minutes. Add in the garlic, ginger, and chiles and cook for 2 minutes. Add in the coriander, cumin, paprika, turmeric, and cinnamon. Cook for another 2 minutes.
  2. Stir in the tomatoes and the black beans. Bring to a boil, reduce heat, cover, and cook for about 10 minutes. Using a spoon, break apart the tomatoes until they are in large chunks. Season with salt and pepper. Cook for another 10 minutes for flavors to meld.
  3. Garnish with a dollop of sour cream and cilantro leaves.

Serves 4-6