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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The Working Cook 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 |
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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