Spicy Black Bean Soup with Cilantro Crema

• 2 tablespoons olive oil
• 1 medium red onion, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• Sea salt
• Two 15-ounce cans black beans, rinsed and drained
• 1 quart vegetable stock
• 1 tablespoon finely chopped chipotle chiles in adobo
• 2 tablespoons lime juice
• 8 ounces sour cream
• 1/4 cup finely chopped cilantro

1. In a large Dutch oven or stock pot, heat the oil.
2. Saute the onion over medium-high heat until soft, 5 minutes.
3. Add the garlic, cumin and 1 teaspoon salt.
4. Cook until fragrant, 2 minutes.
5. Stir in the black beans, stock and chipotle, scraping up any brown bits from the bottom of the pot.
6. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.
7. Remove from the heat and add the lime juice.
8. Transfer 2 cups of the soup to a food processor or blender and puree until smooth.
9. Return to the pot and taste for seasoning.
10. In a small bowl, combine the sour cream and cilantro.
11. Season with salt and pepper.
12. Ladle the soup into bowls and serve alongside the cilantro crema.

olive oil, red onion, garlic, ground cumin, salt, black beans, vegetable stock, chipotle chiles, lime juice, sour cream, cilantro

Taken from www.foodandwine.com/recipes/spicy-black-bean-soup-cilantro-crema (may not work)