Black Bean Soup

By es123

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 medium yellow onions, roughly chopped
• 4 large garlic cloves, crushed and peeled
• 2 carrots, peeled and roughly chopped
• 2 15-ounce cans black beans, drained and rinsed
• 5 cups (40 ounces) low sodium chicken broth (best quality, such as Swanson)
• 3/4 teaspoon oregano
• 1 teaspoon ground coriander
• 1-3/4 teaspoons ground cumin
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon fresh lime juice, from half a lime
• 1/3 cup sour cream
• Chopped fresh cilantro

Preparation

Step 1

1.Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
2.Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
3.Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches.) Stir in lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.