2 tbsp olive oil
1 onion, chopped
3 Veggie Box carrots, chopped
4 Veggie Box garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons paprika
1 1/2 teaspoons of lime juice
1 Veggie Box jalapeño, minced
2 15- to 16-ounce cans black beans, undrained
Veggie Box tomato, and 1 green tomato, diced.
1 1/2 cups vegetable broth
Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

2 tbsp olive oil 1 onion, chopped 3 Veggie Box carrots, chopped 4 Veggie Box garlic cloves, chopped 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons paprika 1 1/2 teaspoons of lime juice 1 Veggie Box jalapeño, minced 2 15- to 16-ounce cans black beans, undrained 1 1/2 cups vegetable broth

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin, paprika, chili powder, lime juice, and the jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.