Black Bean Soup

1 T. vegetable oil
6 med. carrots, sliced
1 med. onion, chopped
2 cloves garlic, chopped
1 1/4 tsp. ground cumin
3 (19 oz.) cans black beans, undrained
1 (14 oz.) can vegetable broth
1 T. lime juice
sour cream
cilantro

In a large saucepan, heat oil over medium-high heat.  Add carrot, onion, garlic and cumin. Saute until slightly softened, about 5 to 7 minutes (Brianna says its more like 12). Stir in black beans (with liquid) and broth. heat to boiling; reduce heat and simmer 10 minutes. Remove from heat. Cool. Puree soup in blender in small batches. Return to saucepan to reheat and stir in lime juice. Divide among bowls and top with sour cream and cilantro. Serve with baked nachos. You can also add hot sauce or red pepper to get more of a kick =]