Healthy Vegan - Black Beans and Carrot 'Pumpkin' Soup

This Black Beans and  Carrot 'Pumpkin' Soup is my second homemade soup this month, which definitely is a sign that the big winter coats, comfy hats and scarves need to come out from back of the wardrobes.   I would not mind the cold so much, its the wet drizzly weather that brings me down, especially when getting the bus to and fro work, and not all bus stops have bus shelters.

 I had seen somewhere on blogosphere that someone had cut the carrots into pumpkin shapes, so I decided to have a go especially with Halloween just round the corner.
It is essentially a Black Bean soup with carrots.  You can blend the black beans or keep it chunky, its up to you.  I am sharing this with Kahakai Kitchen.  

 Other Pumpkin shaped things on my blog
Autumnal Scones
Uchiki Kuri Squash Broccoli Pie
Golden Apple Squash Pancakes


 Black Beans and Carrot 'Pumpkin' Soup 
Serves 6 - 8
Ingredients
250grams Black Beans, soaked overnight

4 tablespoons vegetable oil
3 medium onions, finely sliced
4 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon dried chilli flakes
4 medium carrots, peeled and quartered
1 x 400grams can of tomatoes, chopped
Salt and pepper to taste
Method
In a wide pan, cook beans in water until tender.  Drain and set aside.
In a saucepan, warm the oil on medium heat.  Add the onions and garlic and saute until the onions become soft. 
Stir in the cumin, oregano, coriander and season with salt and pepper to taste and cook for a few minutes for it to coat the oniony mixture.  
Then stir in the tomatoes, cook for 10 minutes until they have begun to disintegrate and break down.
Then stir in the carrots  and beans and cook until they begin to soften for 20 minutes.
If it seems a little dry, add a little water or liquid from the cooked beans. 
Taste and adjust the seasoning if necessary.
Blend all of it or half of it. 

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