Food Friday: Black Bean Soup

A cool weekend is on tap around here and that has me thinking about soup.  I've got a bunch of soup recipes but this black bean soup stands out as one of my favorites.  It's a cold weather mainstay in my house.  My recipe comes together quickly, keeps well, and the taste is beyond compare.    Make some today!

1 tablespoon olive oil
3 medium carrots, peeled & sliced
1 medium onion, chopped
2 cloves of garlic, minced
1 ½ teaspoon ground cumin
2 cans (15.5 ounces each) black beans
1 ¾ cup vegetable broth
1 tablespoon lime juice
sour cream

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

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

    Working in batches, puree soup in blender (or use a stick blender, if you have one).  Remove to the saucepan and reheat on low; stir in lime juice.  Serve with a dollop of sour cream on top.