In a large soup pot, heat oil over medium-high heat. Once oil is hot, cook onion until nicely browned, about 20-30 minutes, stirring often, and adding some water to the pot if the onion is beginning to burn. Once onion is caramelized, add carrots and garlic to the pot, and cook 5 minutes. Stir in cumin, smoked paprika, and salt.
Add broth, water, and beans. Bring to a boil; reduce heat, and simmer, covered, for 10-15 minutes or until veggies are tender.
Remove 1 cup of the beans and carrots, and set aside. Working in batches, transfer mixture, one-third at a time, to a blender, and blend until smooth. Or, use a handheld immersion blender to blend slightly.
Return to reserved veggies to the pot, along with the blended soup. Stir the salsa verde into soup; heat through.
Top with sour cream, cilantro, avocado, and a dash of smoked paprika.
Makes 6 servings
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