Directions:

In a medium Dutch oven, add the oil and warm over medium heat. Add the onion and carrot. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Add the garlic, cumin, oregano, salt, and red pepper flakes. Cook stirring constantly for 2 minutes.

Add the black beans, broth, and lime juice. Bring to a boil over medium-high heat. Reduce the heat to low. Cover, and simmer the soup for 25 minutes, stirring occasionally.

Ladle 2 cups of soup into a blender. With the blender vent open, blend the soup until smooth. Pour back into the pot with the remaining soup.

Cook, uncovered, until soup has thickened and reached the desired consistency, about 10 to 20 minutes more. (For a thicker soup, go the full 20 minutes.) Serve topped with avocado, sour cream, and cilantro.