Preheat oven to 400° F.
Wash and peel 1 pound of fresh, raw carrots. Cut into approximately 2 inch long pieces. Sprinkle with 2 teaspoons of olive oil and some kosher salt. Roast about 30 minutes, turning once so they brown a bit on both sides.
About 15 minutes before the carrots are done, heat 1 TBSP of olive oil in the bottom of a soup kettle. Add 1 cup of chopped yellow onions, 2 bay leaves, salt and pepper and sauté until transparent, about five minutes.
Crush two garlic cloves and toss in to the onions and sauté for a few more minutes.
Add one can of diced tomatoes with green chiles and 4 cups of vegetable broth. Season with salt and pepper.
Bring to a boil and then turn down to a simmer.
Remove the carrots from the oven and add to the soup. Cover and let simmer for 20 minutes.
Cool and puree in a blender, Magic Bullet, or with an immersion blender until smooth.
Drain 2 cans of cooked black beans. Strain and rinse the beans with water. Add to the soup and stir in gently. Cook on low heat about five minutes, until beans are done.
Serve. You could top with parsley, if you have it. Cilantro or pumpkin seeds would be delicious, too. Some red pepper flakes would heat it up if you dare. You could also add a dollop of sour cream, but then it would not be vegan. Makes 10 cups of soup.
This is a delicious blend of heat from the tomatoes and chiles and the rich, deep sweetness of the carrots with a bit of smokiness from the roasting. It’s delicious.