Smoky Black Bean Bisque

• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped carrot
• 1/2 cup fresh or frozen corn kernels (if fresh, from about 1 ear of corn)
• 1/2 cup chopped onion
• Kosher salt
• 2 cloves garlic, finely chopped
• 2 teaspoons chile powder
• 1 teaspoon ground cumin
• Two 15-ounce cans black beans, rinsed and drained
• 1 canned chipotle pepper in adobo sauce, chopped, plus 2 tablespoons adobo sauce
• 1 quart (4 cups) hot vegetable or chicken stock
• 2 tablespoons fresh lime juice
• Fresh cilantro leaves, for garnish
• Sour cream, for garnish

1. In a large saucepan, heat the oil over medium heat.
2. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes.
3. Season with salt.
4. Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute.
5. Add the beans, chipotle and adobo sauce and stir just to combine.
6. Pour in the stock and 1 cup water.
7. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.
8. Stir in the lime juice and season with salt, if necessary.
9. Puree the hot soup with a hand blender, if desired, or leave chunky.
10. Serve in soup bowls with the cilantro and a dollop of sour cream.

extravirgin olive oil, carrot, corn, onion, kosher salt, garlic, chile powder, ground cumin, black beans, pepper, chicken, lime juice, cilantro, sour cream

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/smoky-black-bean-bisque.html (may not work)