Brazilian Black Bean Soup

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1 Tbsp Olive Oil

3 cups Onion, Chopped

8 cloves Garlic, Chopped, divided.

1 Carrots, diced

3 tsps Cumin

2 tsps Salt

1 Red Bell Pepper, diced

2 cans Black Beans, Use 15 Ounce cans

1/2 cup Water

1 cup Orange Juice

1 pinch Cayenne Pepper, Can add more or less as desired

1 cup Coffee, Use 1 cup brewed coffee, or 1 tablespoon of instant coffee

Heat the olive oil in a large saucepan over medium heat. Add the onion, half of the garlic and diced carrot. Season with the cumin and salt. Cook, stirring until onion and carrot are tender. Stir in remaining garlic and red pepper; continue cooking until tender. Add beans, coffee, water, and orange juice to the pan, and season with cayenne pepper.

Transfer a portion of the mixture to a blender and puree until smooth. Puree part or all of the soup as you like. You can also use a hand blender for this part, though it won't make as fine a puree. Return puree to pan and simmer for 10 more minutes to blend flavors before serving.