Cumin-Black Bean Soup

1. 1

   Heat vegetable oil in a saucepan over moderate heat.

2. 2

   Add in onion, carrots, cumin, and red pepper flakes; stir/saute until the onions are tender, about 10 minutes.

3. 3

   Add in the broth, beans w/ liquid, orange juice, salt, and pepper; bring to a boil.

4. 4

   Decrease heat to a simmer and cook until the carrots are tender and the flavors combined, 5 minutes.

5. 5

   Using an immersion blender or regular blender, puree the soup until it is mostly smooth but still has some texture.

6. 6

   Serve with sour cream or yogurt.

No additional tips available.