Are you ready to warm up your kitchen with a burst of Southwestern flavor? This Southwest Carrot and Black Bean Soup is not just a meal; it’s a culinary hug in a bowl! Packed with vibrant carrots, hearty black beans, and a zesty kick of lime, this soup is a delightful way to nourish your body and satisfy your taste buds. With only 45 minutes from prep to plate, you’ll have a comforting, nutritious dish that’s perfect for any day of the week. Dive into this recipe and discover how easy it is to create a deliciously satisfying soup that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Southwestern
Serves: 4 servings
Ingredients
- 2 cups carrots, chopped
- 1 can black beans, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 lime, juiced
- Cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic and cumin to the pot, stirring continuously for about 30 seconds to release their aromatic flavors without burning.
- Add chopped carrots to the pot and stir to combine with the onion and spice mixture, allowing them to begin softening for 2-3 minutes.
- Pour vegetable broth into the pot, bringing the mixture to a gentle boil. Reduce heat to low-medium and simmer for 15-20 minutes, or until carrots are tender and can be easily pierced with a fork.
- Add rinsed and drained black beans to the pot, stirring to incorporate and allowing them to heat through for an additional 5 minutes.
- Remove the pot from heat and use an immersion blender to partially purée the soup, leaving some chunks for texture. Alternatively, carefully transfer portions to a standard blender, blending until desired consistency is reached.
- Season with salt and pepper to taste. Stir in fresh lime juice to brighten the flavors.
- Ladle soup into serving bowls and garnish with fresh chopped cilantro. Serve hot.
Tips
- Prep Ahead: To save time, chop your vegetables in advance and store them in the fridge. This way, you can quickly throw everything together when you're ready to cook.
- Adjust the Spice: If you love a little heat, consider adding a pinch of cayenne pepper or some diced jalapeños when sautéing the onions and garlic.
- Texture Preference: For a creamier soup, blend it more thoroughly. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Garnish for Flavor: Don’t skip the cilantro! It adds a fresh, aromatic finish that elevates the soup. You can also top it with avocado slices or a dollop of sour cream for extra creaminess.
- Make it a Meal: Serve this soup with crusty bread or a side salad for a complete, satisfying meal that’s perfect for lunch or dinner.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 35g
Protein: 10g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
