This is a fantastic soup for a cold day when the warming flavors of the spices work their magic. Some of the soup is puréed after cooking to produce a thickly textured soup, but you can omit this step if time is short.

Serves 6–8

INGREDIENTS

• 2 cups black beans, soaked in cold water overnight or at least 5 hours (or 3 15-oz. cans black beans)
• 1/3 cup olive oil
• 2 medium white onions, finely chopped
• 3 garlic cloves, minced
• 1 carrot, chopped
• 1–2 fresh red chiles, chopped
• 2 tsp. ground cumin
• 1/4 tsp. smoked paprika
• 2 bay leaves
• 4 cups vegetable bouillon
• 1 (14.5-oz.) can whole or chopped tomatoes
• small bunch of fresh thyme, stalks removed, or 1 tsp. dried thyme
• sea salt and freshly ground pepper

FOR GARNISH:

• 1 small red onion, sliced
• chopped fresh cilantro
• juice of 1 lime

INSTRUCTIONS

1. For dried beans only, drain the beans and put them in a saucepan with 5 cups of water over a high heat. Bring to a boil and boil rapidly for 10 minutes, then reduce heat and simmer for 1 1/4 to 1 1/2 hours until soft. Drain.
2. Heat the oil in a saucepan, then add the onion and cook over medium-high heat for 5–7 minutes or until the onion is soft.
3. Add the minced garlic, carrot, chiles, cumin, paprika, and bay leaves. Continue to cook for another 2 minutes.
4. Add the beans with the bouillon, tomatoes, and thyme leaves.
5. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
6. Remove the bay leaves, then take out 2 cups of the soup and blend with an immersion blender or in a food processor.
7. Return the puréed soup to the pan, stir, and heat through.
8. Season to taste with salt and pepper.
9. Serve garnished with thin slices of red onion, chopped cilantro, and a squeeze of lime juice.