Categories: Beans (Round), Main Dish, Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 carrots, finely diced
• 2 teaspoons ground cumin
• 1 teaspoon red pepper flakes
• 1 quart low sodium vegetable broth
• 2 (15 ounce) cans black beans, with their liquid
• 1/2 cup orange juice
• 1 -2 teaspoon salt (to taste)
• fresh ground black pepper
• sour cream or plain yogurt

Directions

1. Heat vegetable oil in a saucepan over moderate heat.

2. Add in onion, carrots, cumin, and red pepper flakes; stir/saute until the onions are tender, about 10 minutes.

3. Add in the broth, beans w/ liquid, orange juice, salt, and pepper; bring to a boil.

4. Decrease heat to a simmer and cook until the carrots are tender and the flavors combined, 5 minutes.

5. Using an immersion blender or regular blender, puree the soup until it is mostly smooth but still has some texture.

6. Serve with sour cream or yogurt.

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