Black Bean Soup With Hot Roast Pepper Cream.

• 2 red peppers, halved, seeds removed
• olive oil, for rubbing
• 12 red chili pepper, preferably scotch bonnet, seeds removed, chopped
• 12 lime, juice only
• 3 tablespoons heavy cream
• 1 tablespoon sunflower oil or 1 tablespoon peanut oil
• 12 ounce butter
• 1 onion, roughly chopped
• 1 large carrot, finely diced
• 1 stick celery, finely diced
• 2 garlic cloves, finely chopped
• 1 12 teaspoons ground cumin
• 3 12 cups chicken broth or 3 12 cups vegetable broth
• 3 (14 ounce) cans black beans, drained

1. For the cream: preheat the oven to 350F Brush the peppers with olive oil inside and out and roast for about 30 minutes, or until completely soft.
2. Put the peppers with their cooking juices into a blender with all the other ingredients for the cream.
3. Blend until smooth.
4. Chill until needed.
5. For the soup: meanwhile, heat the oil and butter in a saucepan over a low-medium heat and add the onion, carrot, celery and garlic.
6. Cook gently for a couple of minutes, then add a generous splash of water and cover with a lid.
7. Sweat the vegetables for about 15 minutes, adding a splash of water when necessary to ensure they dont burn.
8. Remove the lid, add the cumin and cook for a minute to release its lovely aroma, then add the broth and beans.
9. Bring to the boil, then turn down to a simmer.
10. Cook for about 15 minutes.
11. Leave to cool, then whizz in a blender until smooth.
12. Reheat the soup and serve hot with spoonfuls of the cream drizzled on top.

red peppers, olive oil, red chili pepper, lime, heavy cream, sunflower oil, butter, onion, carrot, celery, garlic, ground cumin, chicken broth, black beans

Taken from www.food.com/recipe/black-bean-soup-with-hot-roast-pepper-cream-413777 (may not work)