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Zesty Black Bean Soup
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| 2 tablespoons | extra virgin olive oil |
| 1/2 pound | baby carrots, sliced |
| 1 | bay leaf |
| Salt to taste | |
| 1 | red onion, chopped |
| 3 cloves | garlic, finely chopped |
| 1 tablespoon | ground cumin |
| 1/2 teaspoon | ground cinnamon |
| 2 (15-ounce) cans | black beans, drained and rinsed* |
| 1 cup | frozen corn, thawed |
| 1 (14-ounce) can | diced tomatoes, with their liquid |
| 1 quart | vegetable broth |
| Hot sauce to taste | |
| 2 tablespoons | chopped cilantro, plus more for garnish |
Heat oil in a large pot over medium heat. Add carrots, bay leaf and salt and cook until carrots are just tender, about 7 minutes. Add onions and garlic and cook 5 minutes more. Add cumin, cinnamon, beans, corn, tomatoes and broth and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in hot sauce and chopped cilantro. Ladle hot soup into bowls and garnish with more cilantro.
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