Quick-Fix Vegetarian, page 45
1 Tbsp olive oil
1 cup sliced carrots
3/4 cup onions, chopped
2 cloves garlic, minced
1/2 tsp cumin
3 16-oz cans black beans, drained and rinsed
1 15-oz can diced tomatoes, drained
3 cups vegetable broth
1-2 chipotle chiles canned in adobo sauce, minced
Salt and pepper
Minced cilantro or parsley for garnish
Heat oil in a large pot over medium heat. Add carrots, onions, and garlic; cover and cook until softened, about 5 minutes.
Stir in cumin, black beans, and tomatoes; add broth and chipotle and season with salt and pepper to taste. Simmer until the vegetables are soft and flavours have developed, about 15 minutes.
Puree some of the soup (with an immersion blender or 2-3 cups in a food processor; add back to pot).