1 yellow or white onion chopped
3 Tbs olive oil
7 cloves garlic minced
1 carrot chopped minced
4 cans organic black beans (or made from dried beans)
3 1/2 cups vegetable broth
2 Tbs onion powder
2 Tbs garlic powder
1 Tbs fresh ground pepper
3 Tbs chili powder
2 Tbs cumin
1 Tbs cornstarch
Chop the onion and garlic together in the food processor. Add to the pot with olive oil. Mince the carrot in the food processor and add to the onion and garlic. Saute this for about 10 minutes. Add all the spices and mix together. Add 2 cans black beans and vegetable broth.
While this is simmering, in a vitamix or blender add the other 2 cans black beans and about 4 cups of the soup that is simmering. Blend well and add back to the pot.
This step is optional depending on if you want your soup thicker or not: In a bowl add the cornstarch and about 1 cup of the hot soup. Mix together with a fork until the cornstarch is well blended. Add this to the soup and let simmer for 1/2 hour on the lowest heat. Serve topped with grated vegan cheese