1 to 3 jalapeño or serrano peppers, seeded and minced
2 teaspoons coriander seeds, toasted and coarsely ground
1 teaspoon ground cinnamon
Pinch of ground cloves
32-ounce can diced tomatoes, with juice 6 cups Basic Vegetable Stock
2 cups dried black beans, soaked overnight
Grated zest and juice of 1 orange 1/4 bunch cilantro, washed, stemmed, and coarsely chopped, plus more for garnish
Sour cream, sliced roasted red pepper, and/or chopped dry roasted peanuts for garnish (optional)
Heat the oil in a soup pot over high heat. Add the garlic and sauté until golden. Add the shallot and onion and stir well. Cover and cook for 5 minutes, or until the onion becomes translucent.
Add the peppers and the spices. Stir well, cover, and cook for another 5 minutes. Add the tomatoes, their juice, and the stock. Stir well and cover. Simmer for another 10 minutes
Rinse the black beans under cold water until the water pouring through is clear. Add the beans and carrot and stir well. Cover the soup and let it reach a boil. Stir the soup occasionally to make sure nothing sticks to the bottom and reduce the heat to medium-low. Let the soup simmer for about 45 minutes, or until the beans are very soft. Remove the pot from the heat and discard the carrot
In batches puree the soup until smooth, press through a strainer and discard the remnants, If the soup is too thick at this point add enough water to bring it to a thick creamy texture and density. Whisk in the orange juice, zest and cilantro and let the soup cool to room temperature. Store for a day in the refrigerator or until ready to serve it.
Bring the soup to a simmer over medium low heat pour into soup cups and garnish with a dollop of sour cream, sliced roasted red pepper, and/or chopped cilantro.