Black Bean Soup -Senia

3 Tbsp. olive oil

1 medium onion, chopped

1 large carrot, chopped

1 stalk celery, chopped

2 (15 oz.) cans black beans, rinsed and drained

8 sprigs fresh cilantro, chopped

juice from 1 lemon or lime

1 1/2 tsp. curry powder

1/2 tsp. coriander

3 cups vegetable broth

fresh ground pepper

Heat the oil in a large skillet; add onion, carrot, and celery. Stir occasionally until softened but not browned, 5-8 minutes. Sprinkle in the curry powder and coriander while cooking the vegetables, to heat up the spices. Add the beans, broth, pepper, and cilantro leaves. Bring to a boil and cook for 20 minutes.

Using a slotted spoon, transfer half of the solids to a food processor and puree. Stir in lemon juice and serve!