Black Bean Soup

I think I got this from mom.  I've been wanting to try it and now that it's getting cold I think I will.

 

1 tbsp. oil

2 medium carrots, sliced

1 medium onion, chopped

2 cloves garlic, chopped

1 ¼ tsp. ground cumin

2 cans (19 oz) black beans

1 can (14.5 oz) vegetable broth

1 tbsp. lime juice

sour cream and cilantro 

      In a large saucepan, heat oil over medium-high heat. Add carrot, onion, garlic, and cumin.  Sauté until lightly softened, about 5 to 7 minutes.

      Stir in black beans, with liquid, and broth.  Heat to boiling; reduce heat to medium-low, and simmer 10 minutes.  Remove from heat; cool 5 minutes.

      Puree soup in blender in small batches.  Return to saucepan to reheat, and stir in lime juice.  Divide among bowls and top with sour cream and cilantro, if desired.

(Serve this protein-packed soup with some oven-baked nachos.)