1 tablespoon Lime juice

1. In a large pot, over medium heat, heat oil, onion, carrot, celery, garlic and sundried tomatoes. Cook, stirring occasionally, until the onions start to soften, about 5 minutes.

2. Add black beans, diced tomatoes, cumin, coriander and cinnamon. Cook, stirring occasionally, until the liquid from the tomatoes has evaporated and the mixture is starting to stick to the bottom of the pan, about 5 to 7 minutes.

3. Add 4 cups of water or stock. Cook, uncovered, stirring occasionally until the carrots are tender but not mush, about 30 minutes.

4. Remove the soup from heat. Using a hand blender, give the soup a few pulses to thicken it up. Stir in corn, cilantro and lime juice. Adjust seasoning and lime juice to taste.

Tasty tips

--If you don't have a hand blender, you can use a potato masher, blender or food processor to blend the soup.

--I've added no "heat" to this recipe, but feel free to spice it up with a canned chipotle pepper or a sliced jalapeno pepper.

--Serve with grilled bread, rice or tortilla chips.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)