Black Bean and Carrot Soup

Ingredients:

  • 2 teaspoons canola oil
  • 2 cups water
  • 2 cups carrots (shredded)
  • 1 cup onion (chopped)
  • 2 (15.25 ounce) cans black beans (drained and rinsed)
  • 2 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes (undrained)
  • 2 teaspoons canned chipotle pepper in adobo sauce (finely chopped)
  • Cilantro and pumpkin seeds (chopped, optional for serving)
  • Cumin Spiced Sour Cream (optional)
    • ¼ cup sour cream
    • ½ teaspoon ground cumin

Directions

Heat oil in large pot over medium heat; add carrots and onion and cook, stirring occasionally, until softened, 8-10 minutes.

Add black beans, chicken broth, tomatoes, chipotle pepper and 2 cups water; bring to a boil, reduce heat and simmer, covered, until carrots are tender, 8-10 minutes.

Remove from heat and blend until smooth in 3-4 batches with an electric blender, being careful not to fill more than halfway full.

Return to pot and reheat if necessary.

Garnish with additional shredded carrots and desired toppings, if desired.

Cumin Spiced Sour Cream

Stir together sour cream and ground cumin.

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