The smoky rich flavor of the chipotle helps make this soup taste like it’s been simmering all day.
1 tablespoon extra-virgin olive oil
1 cup sliced baby carrots
¾ cup chopped onions
2 cloves garlic, minced
½ teaspoon ground cumin
3 (16-ounce) cans black beans, drained and
1 (15-ounce) can diced tomatoes, drained
3 cups vegetable broth (page 15)
1 to 2 canned chipotle chiles in adobo
Salt and freshly ground black pepper
Minced fresh cilantro or parsley,
Heat the oil in a large pot over medium heat. Add the carrots, onions, and garlic. Cover and cook until softened, about 5 minutes. Stir in the cumin, black beans, and tomatoes.
Add the broth and the chipotle and season with salt and pepper to taste. Simmer until the vegetables are soft and the flavors have developed, about 15 minutes.
Use an immersion blender to puree some of the soup right in the pot. If you don’t have an immersion blender, transfer 2 to 3 cups of the soup to a blender or food processor and puree until smooth. Stir back into the pot. Taste and adjust the seasonings. Serve hot, garnished with cilantro or parsley.