1 teaspoon cumin seed
2 tablespoon vegetable oil
1 cup onion diced
1/4 cup celery — dived
1/2 cup carrots — dived
2 clove garlic — finely chopped
salt and pepper — to taste
2 can Black beans — drained and rinsed
4 cup vegetable stock
1/4 cup cilantro — chopped
2 tablespoon lime juice
Lime Cream
1/4 cup sour cream
Juice and zest of 1 lime

In a small skillet over medim heat, toast the cumin seeds until they are
lightly browned and give off their aroma, about 3 to 5 minutes. Transfer
to a spice grinder and grind to a powder, set aside. In a large heavy
saucepan, heat the oil over medium heat. Add the onion, celery, carrots,
garlic, cumin, salt, and pepper. Saute until onions are tender, about 10
minutes. Add one can black beans and all of the stock, bring to a boil;
lower heat to simmer and cook until carrots are tender, another 10
minutes. Add cilantro and lime juice and transfer to a blender. Puree, in
batches if necessary, until smooth. Return the soup to the saucepan and
add the remaining black beans; heat through. In a small bowl, mix
together the sour cream and the lime juice and zest. Transfer the cream
to a squeeze bottle. Put the soup into six bowls and drizzle with the
lime cream.