Black Bean Soup with Chipotle and Toasted Cumin Seed Sour Cream

I love the flavour of cumin! If you don't, this may not be the soup for you. 

Black Bean Soup with Chipotle and Toasted Cumin Seed Sour Cream

Adapted from smitten kitchen

Makes 2-3 servings

Ingredients

• 2 teaspoon whole cumin seeds
• 1/4 cup light sour cream
• Salt and freshly ground pepper
• 1 teaspoon olive oil
• 1 onion, chopped
• 1/2 a sweet bell pepper, chopped
• 1 garlic clove, minced
• ½ teaspoon chipotle powder
• 1 can black beans, with brine
• 2 cups broth (I used beef today)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. For the sour cream; place the cumin seeds in a pan over medium heat and let them toast until they’re fragrant and starting to turn golden. Coarsely grind the seeds (you can use a grinder if you want) and stir half into the sour cream. Reserve the other half for the soup. Season with salt and pepper then refrigerate until ready to use.
2. Heat olive oil in a pot over medium-high heat. Add onions and peppers and cook for 5-7 minutes or until they start to turn golden. Add garlic, the rest of the cumin and ground chipotle stirring for about a minute. Add the beans and stock. Cover and cook on medium for 20 minutes.
3. Transfer half the soup to a blender and puree until smooth then return it to the pot. Stir in lime juice, salt, and pepper. Serve with sour cream and chopped green onions.