Cumin-Black Bean Soup

Name: Cumin-Black Bean 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; 2.5 (15 ounce) cans black beans, with their liquid; 12 cup orange juice; 1 -2 teaspoon salt (to taste); fresh ground black pepper; sour cream or plain yogurt

11 ingredients

6 steps

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
2.5 (15 ounce) cans black beans, with their liquid
12 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.